3 pounds beef chuck roast, cut into 3/4 ionch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 oz.) can roma tomatoes, with juice
2 (4 oz) cans chopped green chile peppers, drained
1 (12 flid oz.) can or bottled beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sause
salt to taste
ground black pepper to taste
Instructions
In a Dutch oven, heat oil over meduim heat until hot, but not smoking. Pat the meat dry with paper towles and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender. Serve.
Originally Submitted
6/5/2015
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