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Happy family stew
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| Artist: |
_ |
| Categories: |
Entrees, Family, Meats, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Vegetable oil | | 3
| lbs | Boneless beef chuck | | | - sirloin top or round | | | - cut into 2-inch cubes | | 2
| | Onions, choppped | | 2
| | Garlic cloves, chopped | | 4
| cup | Canned plum tomatoes | | | - w/ juice, chopped | | 1 1/2
| can | Canned beef stock | | 1
| cup | Mild green chilies | | | - drained and chopped | | 1
| tbsp | Fresh oregano, chopped -OR- | | | - 1 tsp dried | | 2
| tsp | Ground cumin | | 3
| tbsp | Worcestershire sauce | | | Salt | | | Freshly ground pepper | | 3
| cup | Cooked rice |
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Procedures:
| 1 | Heat enough oil to cover bottom of large, heavy pan until oil is sizzling. | | 2 | Dry meat well; add enough to pan to brown without crowding. | | 3 | Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. | | 4 | Remove; set aside. | | 5 | Repeat with rest of meat. | | 6 | Reduce heat; add onions and garlic to pan; cook over low heat until soft. | | 7 | Return meat with its juice to pan; add next six ingredients; bring liquid to a boil. | | 8 | Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender. | | 9 | With knife or spoon, break meat up into bite-size pieces. | | 10 | Season with salt and pepper and serve over rice |
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