Ok I know it is not fall yet but maybe if I start posting cold weather recipes the temperatures might start cooling down…maybe? Well, we all know that won’t actually happen even though Fall technically starts tomorrow. This is a great recipe for when it actually does start to cool off and want something to warm you from the inside out. Enjoy!
Beef, Green Chili and Tomato Stew
- 1/4 cup vegetable oil
- 3 pounds beef chuck roast, cut into 3/4 inch cubes
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can roma tomatoes, with juice
- 2 (4 ounce) cans chopped green chili peppers, drained
- 1 (12 fluid ounce) can or bottle beer
- 1 cup beef broth
- 2 teaspoons dried oregano, crushed
- 1 1/2 teaspoons ground cumin
- 2 tablespoons Worcestershire sauce
- salt to taste
- ground black pepper to taste
- In a Dutch oven, heat oil over medium heat until hot, but not smoking.
- Pat the meat dry with paper towels 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, chilies, beer, 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.