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Southwestern Beef Stew

chef.alburt's picture
Ingredients
  Beef roast 1 1⁄4 Pound, cut into pieces
  Vegetable oil 1 Tablespoon
  Onion 1⁄2 Cup (8 tbs), coarsely chopped
  Garlic 1 Clove (5 gm), minced
  Oregano leaves 1 1⁄2 Teaspoon, dried
  Ground cumin 1 Teaspoon
  Red pepper 1⁄2 Teaspoon
  Tomatoes 4 Medium, divided
  Water 1⁄2 Cup (8 tbs)
  Green chilies 4 Ounce (1 Can)
  Cornstarch 1 Tablespoon
  Green onion tops 3⁄4 Cup (12 tbs), sliced
Directions

GETTING READY
1. In a Dutch oven over medium-high heat let the oil heat.
MAKING
2. Put in beef pieces, onion and garlic; cook and stir until beef is browned.
3. Pour off drippings and combine oregano, cumin, red pepper and salt and sprinkle over beef.
4. Put in 3 cups of the tomatoes and the water, stirring to combine.
5. Lower heat and cover tightly letting it simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally.
6. Drain green chilies and reserve liquid.
7. Cut chilies into 1/2-inch pieces and add to beef mixture.
8. Combine cornstarch and reserved liquid and gradually stir into stew and cook, uncovered, until thickened.
9. Stir in remaining tomatoes and garnish with green onion tops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
55 Minutes
Ready In: 
0 Minutes
Servings: 
6

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