April 23, 2010, Newsletter Issue #262: Santa Fe Stew
Tip of the Week
1-1/2 pounds beef stew meat
1 Tbsp vegetable oil
1/2 cup onions, chopped
2 garlic cloves, minced
1-1/2 tsp oregano
1 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp salt
4 cups chopped canned tomatoes
1/2 cup water
1 (4 ounce) can whole green chilies
1 Tbsp cornstarch
1/4 cup green onion tops, sliced
Heat the oil in a stock pot. Add the beef, onions and garlic. Cook until the beef is browned. Drain off the fat.
Combine the oregano, cumin, red pepper and salt. Sprinkle over the meat. Add 3 cups of the tomatoes and the water to the pot. Cover and simmer for 2 hours or until beef is tender, stirring occasionally. Drain the chilies and reserve the liquid. Cut the chilies into 1/2" pieces and add to the pot. Combine the cornstarch and the liquid from chilies together. Add to the stew and cook uncovered until thickened, stirring often. Stir in the remaining tomatoes and top with the green onion tops.
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