Chuck and chili stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, Chopped Coarse |
| 2 | 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 |
Directions
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