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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it. Ingredients:
3 lbs cubed stew meat |
1 1/2 cups diced onions |
4 -5 tablespoons bacon grease |
3 cups canned diced tomatoes, undrained |
1 1/2 cups green chili peppers, strips peeled and roasted |
1/2 cup beef stock or 1/2 cup beef broth |
1/2 cup chicken stock or 1/2 cup chicken broth |
2 teaspoons salt |
2 teaspoons pepper |
2 teaspoons garlic salt or 2 teaspoons garlic powder (whichever you prefer) |
2 teaspoons cumin |
2 lbs potatoes, peeled and cubed small |
Directions:
1. Brown beef and saute onions in bacon grease.
2. Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
3. Simmer over low heat until meat is tender.
4. Add cubed potatoes during the last 30 minutes of cooking.
5. This freezes well before the potatoes are added.
6. This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
7. It makes one gallon of stew.
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