Southwestern Beef Stew
A hearty stew, rich with Southwestern flavor, for chilly winter nights. Serve over rice for a one-dish meal.
1 1/4 lbs beef tip roast, cut into 1-inch pieces
1 Tbs vegetable oil
1/2 cup coarsely chopped onion
1 large clove garlic, minced
1 1/2 tsp dried oregano leaves
1 tsp ground cumin
1/2 tsp crushed red pepper
1/2 tsp salt
4 medium tomatoes, chopped and divided (about 4 cups)
1/2 cup water
1 (4-oz.) can whole green chilies
1 Tbs cornstarch
1/4 cup sliced green onion tops
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 of the tomatoes and the water, stirring to combine. Reduce heat; cover tightly and simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally.
Drain green chilies; reserve liquid. Cut chilies into 1/2-inch pieces; add to beef mixture. combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in remaining tomatoes; garnish with green onion tops.
Preparation time: 20 minutes
Cooking time: 2 hours
Ready in: 2 hours and 20 minutes