"mexican beef stew"
(2 ratings)
Love Mexican flavors of Cumin, and this stew has all the flavors for a winter Mexican One Bowl meal. My Step Mother used to make something similar. I have adjusted her recipe to my taste.
(2 ratings)
yield
serving(s)
prep time
15 Min
cook time
3 Hr
Ingredients For "mexican beef stew"
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2 lbsbeef stew meat cut in 1" cubes
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2 Tbsflour
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2- 4 Tbscooking oil
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1 canro-tel diced tomatoes with green chilies.
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1 lgeonion, chopped
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3 clovesgarlic minced
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2 cupsbeef broth
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1 tspbeef base, or 1 bouillon cube
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1 (4oz) smcan green chilies chopped
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1 tspdried mexican oregano
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1 tspcumin
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salt and pepper to taste.
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1 lbtomatillos chopped, (4 cups)
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2jalapeno's , seeeded and chopped.
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cilantro, fresh, chopped
How To Make "mexican beef stew"
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1Toss meat with flour. Heat Oil in Skillet. Add meat and brown on all sides. Place in large Soup Pot.
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2Add; Tomatoes, onion, garlic beef roth, bouillon, chilies, and spices. (except Jalapeno's & cilantro.) Bring to Boil, reduce heat to Simmer, Cover & cook 2 Hrs, or till beef is tender. Stir Ocasionally.
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3add; Jalapeno's and Cilantro last Hr of cooking time. Do Not allow to go dry, If more liquid is needed add more beef Broth, or even Chicken broth can be used. Serve hot with warm Tortillas, or Corn bread.
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