Santa Fe Beef and Green Chile Stew Recipe #348340
Delicious! Serve with warmed flour tortillas on the side. Excellent for chilly nights.
2½ hours | 30 min prep
SERVES 6 , 4 quarts
- 2 tablespoons canola oil
- 2 1/2 lbs beef stew meat, boneless
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 1 green pepper, chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon sugar
- salt and pepper, to taste
- 1 (10 1/2 ounce) can condensed beef broth, undiluted
- 1 (10 ounce) can diced tomatoes with green chilies, mild, undrained
- 2 (4 ounce) cans chopped green chilies, 4 ounces each
- 1 cup beer (or water)
- 1 (15 ounce) can pinto beans, rinsed and drained
- 2-3 medium potatoes, peeled and chopped
- 1/2 cup minced fresh cilantro
- shredded monterey jack and cheddar cheese blend
- sour cream (optional)
- flour tortilla, warmed
- In a Dutch oven, heat oil over medium-high heat, brown beef on all sides. Add in onions, garlic and bell pepper and saute until tender. Add in cumin, oregano, bay leaf ,salt and pepper. Cook and stir for 2 -3 minutes. Next add in sugar, beef broth, diced tomatoes with green chiles, chopped green chiles and beer. Bring to a boil ; reduce heat. Cover and simmer 1-1/2 hours, stirring occasionally. Next, add in the pinto beans, potatoes and cilantro. Cover and simmer another 30 minutes or until meat and potatoes are tender. If you would like a thicker stew , remove the lid at this time and keep cooking and stirring on simmer until desired consistency.
- Ladle into bowls and top with shredded cheeses, sour cream and more cilantro if desired. Serve with a basket of warm flour tortillas. Enjoy!
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5 stars