"Mexican Beef Stew"

FREDA GABLE

By
@cookin4me

Love Mexican flavors of Cumin, and this stew has all the flavors for a winter Mexican One Bowl meal. My Step Mother used to make something similar. I have adjusted her recipe to my taste.


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Comments:

Serves:

Large Pot approx 6-8

Prep:

15 Min

Cook:

3 Hr

Ingredients

2 lbs
beef stew meat cut in 1" cubes
2 Tbs
flour
2- 4 Tbs
cooking oil
1 can(s)
ro-tel diced tomatoes with green chilies.
1 lge
onion, chopped
3 cloves
garlic minced
2 cups
beef broth
1 tsp
beef base, or 1 bouillon cube
1 (4oz) small
can green chilies chopped
1 tsp
dried mexican oregano
1 tsp
cumin
salt and pepper to taste.
1 lb
tomatillos chopped, (4 cups)
2
jalapeno's , seeeded and chopped.
cilantro, fresh, chopped

Directions Step-By-Step

1
Toss meat with flour.
Heat Oil in Skillet.
Add meat and brown on all sides.
Place in large Soup Pot.
2
Add; Tomatoes, onion, garlic beef roth, bouillon, chilies, and spices. (except Jalapeno's & cilantro.)
Bring to Boil, reduce heat to Simmer, Cover & cook 2 Hrs, or till beef is tender.
Stir Ocasionally.
3
add; Jalapeno's and Cilantro last Hr of cooking time.
Do Not allow to go dry, If more liquid is needed add more beef Broth, or even Chicken broth can be used.
Serve hot with warm Tortillas, or Corn bread.

About this Recipe

Course/Dish: Beef, Beef Soups
Regional Style: Mexican
Other Tag: Quick & Easy