Chuck and chili stew

Yield: 6 Servings

Measure Ingredient
1 large Onion, Chopped Coarse
2 \N Cloves Garlic, Minced
2 tablespoons Oil
3 pounds Beef Chuck Roast, Boned & Cut Into 1/2\" Cubes
8 ounces Corn Kernels (Canned)
1½ pounds Tomatoes, Chopped Coarsely
1 tablespoon Chili Powder
3 tablespoons Soy Sauce
1 teaspoon Dried Oregano, Crushed
1 teaspoon Sugar
4 ounces Canned, Diced, Mild Green Chili Peppers

Saute the onion and garlic in hot oil in a Dutch oven until the onion is tender. Stir in the beef cubes. Saute until browned. Drain the corn.

Reserve the liquid. Add the liquid from the corn, the tomatoes, chili powder, soy sauce, oregano and sugar to the pan. Stir to combine. Cover.

Simmer 75 minutes. Uncover. Simmer until the beef is tender (another 45 minutes). Stir in the corn and green chili peppers. Heat through. Serve with tortillas or corn bread. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@...> on Jul 5, 1997

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