beef, green chili and tomato stew

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 3 pounds beef chuck roast, cut into 3/4 inch cubes
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can roma tomatoes, with juice
• 2 (4 ounce) cans chopped green chile peppers, drained
• 1 (12 fluid ounce) can or bottle
• 1 cup beef broth
• 2 teaspoons dried oregano, crushed
• 1 1/2 teaspoons ground cumin
• 2 tablespoons worcestershire sauce
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• in a dutch oven, heat oil over medium heat until hot, but not smoking. pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
• in the fat remaining in the pot, cook the onions until softened, about 5 minutes. stir in the garlic and cook for 1 more minute.
• return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, , beef broth, oregano, cumin, and worcestershire sauce. season with salt and pepper to taste.
• bring to a boil and reduce heat. simmer, partially covered, for 2 1/2 hours or until meat is tender.