Ingredients for Beef Green Chili And Tomato Stew
- 2 tablespoons olive oil
- 2 lbs beef stew meat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 lbs potatoes (peeled and cubed, optional)
- 28 oz canned crushed tomatoes (with their juice)
- 4 oz canned chopped green chilies
- 12 oz beer
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tbsp Worcestershire sauce
- salt, to taste
- pepper, to taste
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How to Make Beef Green Chili And Tomato Stew
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering.
- Pat 2 lbs beef stew meat dry with paper towels. Brown in batches, about 3-4 minutes per batch, transferring the browned beef to a bowl as you go. Set aside.
- Add 1 large onion, chopped, to the Dutch oven and cook until softened, about 5 minutes.
- Stir in 4 cloves garlic, minced, and cook for 1 minute more.
- Return the browned beef to the pot. Add 2 lbs potatoes (peeled and cubed, optional), 28 oz canned crushed tomatoes (with their juice), 4 oz canned chopped green chilies, 12 oz beer, 2 cups beef broth, 1 tsp dried oregano, 1 tsp ground cumin, and 1 tbsp Worcestershire sauce.
- Season generously with salt and pepper to taste.
- Bring the stew to a boil, then reduce heat to low, partially cover, and simmer for 2 1/2 hours, or until the beef is incredibly tender.
- Before serving, taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
26g
Fat
72g
Carbs
8g
