Mexican Beef Stew
|Stew beef||2 Pound, cut in to 2 inch chunks|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 , cut into strips|
|Canned tomato sauce||1 Cup (16 tbs)|
|Canned chipotle chili||1 , finely chopped|
|Salt||1 1⁄2 Teaspoon|
|Cubed pared potatoes||3 Cup (48 tbs)|
|Carrots||5 , pared and cut into strips|
|Beef stock/Water / beef bouillon cube||1 Cup (16 tbs)|
Put meat into a dutch oven or large kettle.
Add onion, garlic, green pepper, tomato sauce, chili, vinegar, salt, and oregano.
Cover and bring to boiling; reduce heat and simmer 2 1/2 hours, stirring occasionally.
Add potatoes and carrots to meat mixture.
If more liquid seems needed, add up to 1 cup beef stock.
Cover and cook about 30 minutes, or until meat and vegetables are tender.
Sprinkle'flour over stew and stir in; continue to cook until sauce is thickened.