Tangy Green Chilies Beef Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I've kept this recipe for 20 years and finally tried it! It was excellent - my husband said it was the best beef stew he'd ever tasted. From the cookbook Matters of Taste, by way of Reader's Digest. Ingredients:
olive oil |
2-1/2 lb sirloin tip or round, cut into 2 cubes (i used deer meat) |
2 onions |
2 garlic cloves |
4 c canned tomatoes, undrained |
2-1/2 c beef stock or broth |
1 c green chilies, drained |
1 tablespoon fresh oregano or 1 tsp dried |
2 tsp cumin |
3 t worcestershire |
salt (opt.) |
black pepper |
3 c cooked rice |
Directions:
1. Method #1:
2. Chop vegetables.
3. Heat oil in large pan; add meat to pan in single layer and brown on high heat.
4. Remove when done and brown remaining meat.
5. Remove all meat, leaving drippings in pan.
6. Saute onions just till soft.
7. Return meat and juices to pan; add rest of ingredients except rice.
8. Bring to a boil then reduce heat and simmer 2-3 hours or till meat is tender.
9. Break meat up into bite-size pieces.
10. Season as desired and serve over rice.
11. Method #2:
12. Chop vegetables.
13. Heat oil in large pan; add meat to pan in single layer and brown on high heat.
14. Remove when done and brown remaining meat.
15. Remove all meat, leaving drippings in pan.
16. Pressure cook meat for 15-20 minutes in 1 C beef stock or broth.
17. While meat is cooking, saute onions in oil in drippings pan.
18. Add remaining ingredients except rice to pan and simmer.
19. When meat is done, add to stew and simmer another half hour.
20. Season with salt and pepper if desired and serve over rice.
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