Green Chili Stew

Try green chile stew once and you'll make it again and again.

Green Chili Stew Recipe

1/4 cup vegetable oil
3 pounds beef chuck roast, cut into 3/4 inch cubes
2 onions, chopped
2 cloves garlic, minced
1 (28 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chile peppers, drained
1 (12 fluid ounce) can or bottle beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
Salt to taste
Ground black pepper to taste

In a Dutch oven heat the oil over medium heat until hot but not smoking. Pat the beef chuck cubes dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a platter as they are done.

In the fat remaining in the pot cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Return the browned beef chuck cubes to the pot with any juices in the platter and then add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season the mixture with salt and pepper to taste.

Bring the green chile stew to a boil and reduce the heat. Simmer, partially covered, for 2 1/2 hours or until beef chuck cubes are tender.

You can really spice up this beef, tomato and chile stew by substituting 2 cans of Rotel tomatoes for the Roma Tomatoes. Serve over rice, or with a crusty bread, and salad for a wonderful winter meal of Green Chili Stew.