Braised Green Chile Beef
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned diced green chiles||4 Ounce (1 Small Can)|
|Sliced pimentos||2 Ounce, drained (1 Small Jar)|
|Lean boneless beef chuck||2 1⁄2 Pound, trimmed of fat and cut into 1 inch cubes|
|All purpose flour||3 Tablespoon|
|Chili powder||2 Tablespoon|
|Dry oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dry red wine/Beef broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, blended with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
In a 3-quart or larger electric slow cooker, combine onion, garlic, chiles, and pimentos.
Coat beef cubes with flour, then add to cooker and sprinkle with chili powder, oregano, cumin, and pepper.
In a small bowl, mix catsup and wine; pour over beef.
Cover and cook at low setting until beef is very tender when pierced (8 to 9 hours).
Blend cornstarch mixture into stew.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes).
Season to taste with salt.
Sprinkle with parsley.