Mexican Beef Stew Recipe
The mexican beef stew is a peppy and spicy stew that I prepare whenver we crave for a little mexican flavor for our dinner table without sweating it out in the kitchen. Cooked in a dutch oven, the mexican beef stew is prepared along with vegetables and flavored with garlic and the heat of chipotle chilies.
Ingredients
2 pounds beef for stew, cut in 2 inch chunks
1 large onion, chopped
1 clove garlic, minced
1 green pepper, cut in strips
1 cup canned tomato sauce
1 canned chipotle chili, finely chopped
1 tablespoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
3 cups cubed pared potatoes
4 or 5 carrots, pared and cut in strips
Beef stock, or water plus beef bouillon cube
2 tablespoons flour
Directions
Put meat into a dutch oven or large kettle.
Add onion, garlic, green pepper, tomato sauce, chili, vinegar, salt, and oregano.
Cover and bring to boiling; reduce heat and simmer 2 1/2 hours, stirring occasionally.
Add potatoes and carrots to meat mixture.
If more liquid seems needed, add up to 1 cup beef stock.
Cover and cook about 30 minutes, or until meat and vegetables are tender.
Sprinkle'flour over stew and stir in; continue to cook until sauce is thickened.
Add onion, garlic, green pepper, tomato sauce, chili, vinegar, salt, and oregano.
Cover and bring to boiling; reduce heat and simmer 2 1/2 hours, stirring occasionally.
Add potatoes and carrots to meat mixture.
If more liquid seems needed, add up to 1 cup beef stock.
Cover and cook about 30 minutes, or until meat and vegetables are tender.
Sprinkle'flour over stew and stir in; continue to cook until sauce is thickened.
