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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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Mexican beef stew Ingredients:
2 lbs small cut stew meat |
1/4 cup flour |
1 yellow onion |
2 garlic cloves |
3 tablespoons canola oil |
1 green bell pepper |
3 stalks celery |
1 (14 1/2 ounce) can diced tomatoes |
1 (7 ounce) can diced green chilies |
1 bunch cilantro |
3 cups low sodium beef broth |
3 tablespoons cumin powder |
3 tablespoons garlic powder |
1 tablespoon cayenne pepper |
2 teaspoons salt |
1 teaspoon pepper |
Directions:
1. Dredge room temperature meat in flour.
2. Puree bell pepper and celery.
3. Dice onion and mince garlic.
4. In a hot dutch oven, add oil. Saute onion and garlic and remove.
5. Add stew meat and sear on both sides and remove.
6. Deglaze with beef broth. Add onions, garlic, meat, pureed vegetables, tomatoes, green chilies and seasonings. Bring to a boil and reduce to a simmer. Simmer covered for 3-5 hours, uncovering pot for the last 45 minutes. Add cilantro and serve warm.
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