Green Chile Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
48 oz Beef, top sirloin 1 medium (2-1/2" dia) Onions, raw 4 stalk, large (11"-12" long) Celery, raw 4 medium Carrots, raw 8 clove Garlic 8 tbsp Diced Green Chiles - Hatch (by PICKNFIT) 2 cup Stewed Tomatoes .12 cup Flour, white 4 cup Beef Broth - Swanson Low Sodium 5 serving Potato Organic Yukon Gold 1 serving = 1 potato = 148 g = 5.3 oz) (by JEANKNEE) 6 tbsp Canola Oil 1 tbsp Salt 1 tbsp Pepper, black 4 tbsp Oregano, ground
The first step is to heat up about 4 Tbsp of Oil in the bottom of a big pot. While it's heating, mix about 1/8 cup of flour into about 3 pounds of the diced meat. Just get a decent coating on each piece of meat. In batches, toss the meat chunks into the oil and cook for about 2 minutes while stirring. This will brown the meat and ensure it's super tender at the end of the long cooking process. Place the browned meat to the side when done.
Once you've got that done, put another 2 Tbsp of oil into the pan and then throw in your chopped onion, celery and carrots. Stir it up to get everything coated in the oil and cooking for a minute, then throw about 8 diced garlic cloves. Cook and stir this mixture until the onions just start to get translucent, then pour in the diced stewed tomatoes and about a half cup of chopped green chile.
Add salt and pepper to taste and about 4 Tbsp of oregano. Give this a good stir and then add in 4 cups of beef broth, followed by the meat you have sitting off to the side.
Heat this mixture to boiling, and then reduce to a simmer. Put on a lid and let it cook for an hour or so. You'll want to check and and give it a stir every 20 minutes or so, just to keep things from sticking to the bottom.
Now you'll want to wash and chop your potatoes to a size that is similar to what you cut you meat pieces to. At the one hour mark, dump the potatoes in and sir it all up, the put the lid back on for about 10 minutes. Then you can crank up the heat to about medium to get a slow boil going for the last 20 minutes. You'll know its done when the meat is tender and the potatoes are cooked but not mushy. Take the pot off the heat and remove the lid and let it set for a few minutes to cool off.
Serve as is, or with a bit of shredded cheese on top--it's good both ways.
Serving Size: makes approx 10 servings
Once you've got that done, put another 2 Tbsp of oil into the pan and then throw in your chopped onion, celery and carrots. Stir it up to get everything coated in the oil and cooking for a minute, then throw about 8 diced garlic cloves. Cook and stir this mixture until the onions just start to get translucent, then pour in the diced stewed tomatoes and about a half cup of chopped green chile.
Add salt and pepper to taste and about 4 Tbsp of oregano. Give this a good stir and then add in 4 cups of beef broth, followed by the meat you have sitting off to the side.
Heat this mixture to boiling, and then reduce to a simmer. Put on a lid and let it cook for an hour or so. You'll want to check and and give it a stir every 20 minutes or so, just to keep things from sticking to the bottom.
Now you'll want to wash and chop your potatoes to a size that is similar to what you cut you meat pieces to. At the one hour mark, dump the potatoes in and sir it all up, the put the lid back on for about 10 minutes. Then you can crank up the heat to about medium to get a slow boil going for the last 20 minutes. You'll know its done when the meat is tender and the potatoes are cooked but not mushy. Take the pot off the heat and remove the lid and let it set for a few minutes to cool off.
Serve as is, or with a bit of shredded cheese on top--it's good both ways.
Serving Size: makes approx 10 servings
Nutritional Info Amount Per Serving
- Calories: 461.7
- Total Fat: 19.7 g
- Cholesterol: 121.0 mg
- Sodium: 1,146.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.3 g
- Protein: 45.6 g
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