(with minor changes as usual)
1 tablespoon olive oil
2 pounds cubed beef stew meat (I used one and it was plenty)
1 onion, chopped
1 (10 ounce) can diced tomatoes with
green chile peppers (aka Rotel)
1 1/2 cups beef broth (I used 3 cups)
1 (4 ounce) can chopped green chile
peppers
1 teaspoon garlic salt (I think I just added a clove of minced garlic instead)
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed
2 cups frozen corn
DIRECTIONS:
1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender. Then add in the corn and simmer for 5 more minutes.
DIRECTIONS:
1. In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
2. Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
3. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender. Then add in the corn and simmer for 5 more minutes.
So yummy and has a little kick from the Rotel.
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