Southwestern Beef Stew Recipe
Southwestern Beef Stew has a fine taste. Southwestern Beef Stew gets its taste from beef mixed with tomatoes and garnished with red pepper. Southwestern Beef Stew is loved by many people.
Ingredients
1 tablespoon vegetable oil
1 1/4 pounds well trimmed beef tip roast, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1 large clove garlic, minced
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1/2 teaspoon each crushed red pepper and salt
4 medium tomatoes, chopped, divided
1/2 cup water
1 can (4 ounces) whole green chilies
1 tablespoon cornstarch
1/4 cup sliced green onion tops
Directions
Heat oil in Dutch oven over medium-high heat.
Add beef pieces, onion and garlic; cook and stir until beef is browned.
Pour off drippings.
Combine oregano, cumin, red pepper and salt; sprinkle over beef.
Add 3 cups tomatoes and water, stirring to combine.
Reduce heat to low; cover tightly and simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally.
Drain green chilies; set aside liquid.
Cut chilies into 1/2 inch pieces; add to beef mixture.
Combine cornstarch and liquid; gradually stir into stew and cook, uncovered, until stew comes to a boil and thickens.
Stir in remaining tomatoes; garnish with green onion tops.
Add beef pieces, onion and garlic; cook and stir until beef is browned.
Pour off drippings.
Combine oregano, cumin, red pepper and salt; sprinkle over beef.
Add 3 cups tomatoes and water, stirring to combine.
Reduce heat to low; cover tightly and simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally.
Drain green chilies; set aside liquid.
Cut chilies into 1/2 inch pieces; add to beef mixture.
Combine cornstarch and liquid; gradually stir into stew and cook, uncovered, until stew comes to a boil and thickens.
Stir in remaining tomatoes; garnish with green onion tops.
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