Yield: 4 Servings
|1½ \N||-(up to)|
|2 pounds||Stew beef (chuck is good); cut into 1-inch cubes|
|\N \N||Flour for dusting|
|2 tablespoons||Oil (up to)|
|2 \N||Onions; chopped (depends on your taste)|
|1 \N||Clove garlic; chopped or minced|
|1½ cup||Chopped green chiles (which variety and amount you use depends on your taste and tolerance)|
|\N \N||Salt (to taste)|
|\N \N||Ground black pepper (to taste)|
Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" <RUNDSAB@...> Heat oil in pot. Dust beef cubes and brown them in oil. Add onion and garlic and saute briefly, then add green chile and water. Stir, cover, and simmer for at least 2 hours. Add salt and pepper to taste. If liquid gets low, add more water or add beer (a good dark ale or lager works well).
Cubed potatoes can be added for thickening (let them cook at least 40 minutes), I usually add 2 or 3, depending on the size of the potatoes.
Serve with warm flour tortillas.
CHILE-HEADS DIGEST V2 #269
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .