Recipe Friday: Beef, Green Chili and Tomato Stew

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

Ingredients

• 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

Directions

1. In a Dutch oven, heat oil over medium heat until hot, but not smoking.
2. 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.
3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
4. Stir in the garlic and cook for 1 more minute.
5. 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.
6. Season with salt and pepper to taste.
7. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Recipe Friday – Double Tomato Bruschetta

It’s snack time!! Here is a good quick snack that’s simple to make and is perfect for summer get togethers. Enjoy

Double Tomato Bruschetta

 

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.