Beef, Green Chili And Tomato Stew

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 3 lbs boneless beef chuck roast, cut into 1 inch cubes
• 2 onions, chopped
• 2 garlic cloves, minced
• 3 -4 red potatoes, cut into cubes
• 1 (29 ounce) can roma tomatoes, with juice
• 2 (4 ounce) cans chopped green chilies, drained
• 1 (12 ounce) can beer
• 1 cup beef broth
• 2 teaspoons dried oregano, crushed
• 1 1/2 teaspoons ground cumin
• 2 tablespoons worcestershire sauce
• salt
• pepper

Recipe

• 1 in a dutch oven, heat oil over medium heat until hot.
• 2 pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
• 3 in the fat remaining in the pot, cook the onions until softened, about 5 minutes.
• 4 stir in the garlic and cook for one more minute.
• 5 return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and worcestershire sauce.
• 6 season with salt and pepper to taste.
• 7 bring to a boil and reduce heat.
• 8 simmer, partially covered, for 2 1/2 hours or until meat is tender.