Beef Green Chili And Tomato Stew Recipe

Ingredients for Beef Green Chili And Tomato Stew

• Vegetable Oil
• Boneless Beef Chuck Roast
• 1 large onion, chopped
• Garlic Cloves
• Red Potatoes
• Roma Tomatoes
• Green Chilies
• 12 oz beer
• 2 cups beef broth
• Dried Oregano
• Ground Cumin
• 1 tablespoon Worcestershire sauce
• Salt
• Pepper

How to Make Beef Green Chili And Tomato Stew

1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering.
2. 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.
3. Add 1 large onion, chopped, to the Dutch oven and cook until softened, about 5 minutes.
4. Stir in 4 cloves garlic, minced, and cook for 1 minute more.
5. 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.
6. Season generously with salt and pepper to taste.
7. 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.
8. Before serving, taste and adjust seasonings as needed.