Happy family stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 3 | pounds | Boneless beef chuck sirloin top or round cut into 2-inch cubes |
| 2 | Onions, choppped | |
| 2 | Garlic cloves, chopped | |
| 4 | cups | Canned plum tomatoes w/ juice, chopped |
| 1½ | can | Canned beef stock |
| 1 | cup | Mild green chilies drained and chopped |
| 1 | tablespoon | Fresh oregano, chopped -OR- 1 tsp dried |
| 2 | teaspoons | Ground cumin |
| 3 | tablespoons | Worcestershire sauce |
| Salt | ||
| Freshly ground pepper | ||
| 3 | cups | Cooked rice |
Directions
1. Heat enough oil to cover bottom of large, heavy pan until oil is sizzling.
2. Dry meat well; add enough to pan to brown without crowding. Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside.
3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until soft.
5. Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender.
6. With knife or spoon, break meat up into bite-size pieces. Season with salt and pepper and serve over rice.
From Nathalie Dupree's Matter of Taste. Printed in the January 1993, issue of Reader's Digest.