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Braised Green Chile Beef Recipe
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned diced green chiles||4 Ounce (1 Small Can)|
|Sliced pimentos||2 Ounce, drained (1 Small Jar)|
|Lean boneless beef chuck||2 1⁄2 Pound, trimmed of fat and cut into 1 inch cubes|
|All purpose flour||3 Tablespoon|
|Chili powder||2 Tablespoon|
|Dry oregano||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dry red wine/Beef broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, blended with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Calories 534 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 5.3 g26.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 419.5 mg17.5%
Total Carbohydrates 38 g12.6%
Dietary Fiber 5.6 g22.3%
Sugars 6.4 g
Protein 61 g122.8%
Vitamin A 56.5% Vitamin C 56.3%
Calcium 9.3% Iron 19.6%
*Based on a 2000 Calorie diet
Coat beef cubes with flour, then add to cooker and sprinkle with chili powder, oregano, cumin, and pepper.
In a small bowl, mix catsup and wine; pour over beef.
Cover and cook at low setting until beef is very tender when pierced (8 to 9 hours).
Blend cornstarch mixture into stew.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (10 to 15 more minutes).
Season to taste with salt.
Sprinkle with parsley.