Happy family stew

Yield: 4 servings

Measure 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

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.

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