Mexican Beef Stew

This stew was so good! It was a fun twist on regular beef stew. I added green chilies and some cumin and chili powder and I thought IT Guy was going to die on the spot. He LOVED it!! I love it when he loves new recipes because that means his lunch for the next day at work is easy-peasy!!! Anyway...this was VERY VERY good. Spicy if you like that kind of thing...but not blow-the-top-of-your-head-off spicy. You just know it's there. Yum!

Mexican Beef Stew



1 1/2 pounds beef stew meat
4 tablespoons flour
2 tablespoons olive oil
2 large potatoes ~ diced
1 large onion ~ diced
2 cloves garlic ~ minced
1 4-ounce can green chilies
3 cups beef stock
2 tablespoons tomato paste
4 teaspoons cumin
1 teaspoon chili powder
Salt and pepper to taste

Toss meat pieces with flour.

In a large skillet, brown meat quickly in oil.

In a large stock pot, saute onion, garlic and green chilies in some olive oil until tender.

Add diced potatoes, beef stock, tomato paste, cumin and chili powder to the onion mixture.

Add the browned meat.

Bring to a soft boil on the stove then simmer for about an hour or until meat is tender and potatoes are done.

Here's what you need. 

And salt and pepper.

Dust the meat with the flour.

In a large skillet, brown the meat in a little olive oil.

In a large stock pot, saute the onions, 

garlic and green chilies in a little olive oil.

Then into the onion mixture, add 

the beef broth, tomato paste, diced 

potatoes and the seasonings.

Then add the meat.

Let it simmer for an hour or two, 

stirring frequently, until the flavors 

 have come together, the meat is 

cooked through and the potatoes are tender.

Uhhh...yeah. Pretty awesome.