Beef With Green Chilies
|Salad oil||1 Tablespoon|
|Beef||2 Pound, cut into 1 1/2-inch chunks (For Stew)|
|Onion||1 Large, sliced|
|Water||2 Cup (32 tbs)|
|Whole green chilies||1 Can (10 oz), drained and each cut in half|
|Canned serrano chilies/Pickled jalapeno chilies||3 , seeded and minced|
|Tomato||1 Large, cut in to chunks|
|Salt||1 1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|All purpose flour||1 Tablespoon|
1. In 5-quart Dutch oven or saucepot over medium-high heat, in hot oil, cook meat and onion until beef is browned. Stir in 1 cup water and next 5 ingredients; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally, until meat is tender.
2. In cup, mix flour and 2 tablespoons water; stir into mixture in Dutch oven; cook over medium heat until liquid thickens slightly. Skim fat from liquid in Dutch oven.