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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 6 |
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A delicious Mexican stew-make it as mild or as spicy as you like. Ingredients:
2 tablespoons cooking oil |
1 lb beef stew meat, cubed |
3 ounces tomato paste |
10 fluid ounces homemade beef broth |
4 fluid ounces water |
3 garlic cloves, crushed |
1 teaspoon chili powder (or more) |
1/2 teaspoon ground cumin (or more) |
1/2 teaspoon ground black pepper |
salt |
2 serrano chili peppers (seeded or not and chopped, (or more) |
2 teaspoons cornstarch |
Directions:
1. Heat oil in a large saucepan over medium high heat, and cook beef until evenly brown.
2. Pour off excess fat and then stir in tomato paste, beef broth and water.
3. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.
4. Reduce heat, and simmer (or place in a crockpot on low setting) for 8 to 12 hours-the longer you allow it to cook, the more tender the beef will be.
5. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
6. Serve with Mexican rice and/or homemade tortillas.
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