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.

This little crock pot meal just can't get any easier. Throw everything in the crock pot in the morning and let it go all day until dinnertime. Your house will smell amazing! The smell of the green chilies cooking along with the spices will have you smiling! This is especially yummy during those cold winter evenings when you're craving something warm. It's especially good as leftovers the next day. One of IT Guy's favorites!

Green Chili Stew

 

1 - 1 1/2 pounds beef stew meat
2 15 ounce cans diced tomatoes (I used fire roasted with garlic but regular diced works)
1 4-ounce OR 1 7-ounce can diced green chilies (depending on your preferred heat level...add more if you want)
1 medium onion ~ diced
2 cloves garlic ~ minced (leave out if you're using the fire roasted with garlic...unless you like a LOT of garlic)
1/2 cup water
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
Salt and pepper to taste

Dump everything in the crock pot and simmer on low all day, stirring occasionally.

Serve with heated flour tortillas.

How easy is that?

The stuff.

 

Throw it all in your crock pot 

and give it a stir. I let mine cook 

on high most of the day because 

my stew meat was a little frozen.

 

Serve with flour tortillas!!!

 

With Fall coming, it's always nice to have a few new soup or stew recipes in your arsenal. This dish makes a plain ole chicken dish a little bit different and a lot more yummy! We REALLY enjoyed this!

Chicken and Sausage Stew



3 cups chopped cooked chicken (I used a rotisserie)
1 tablespoon butter
1 tablespoon olive oil
3 ribs celery, sliced
1 onion ~ diced
2 cups diced carrots
2 - 3 potatoes ~ large dice
2 carrots, sliced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
8 cups chicken broth divided use
1 pound keilbasa sausage ~ large dice
1/4 cup flour
salt and pepper, to taste

Heat 1 tablespoon butter and olive oil in a large pot. Add celery, garlic and onion and cook until tender.

Add the potatoes, carrots, salt, pepper, Cajun seasoning and all but 1 cup of the broth.

Bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes.

Meanwhile, in a skillet, sauté the smoked sausage in a little olive oil until browned.

Mix the reserved 1 cup broth with the 1/4 cup flour. Add to the celery/broth mixture to thicken.

Add the meats to the stew and continue to simmer for another 15 minutes or so.

Here's what you need.

Saute the celery, garlic and onion 

in the butter and olive oil.

Measure out 1 cup of chicken broth and set aside.

Add the rest of the broth and the potatoes, 

carrots and seasoning to the pot. 

Let it simmer for about 45 minutes 

or until the veggies are tender.

Dice the sausage and brown it in a skillet.

Mix the one cup of broth with the 1/4 cup 

flour and add that to the heated soup mixture.

Add the cooked meat and heat through.

Eat!!