Recipe information
Ingredients for - Beef, Green Chili and Tomato Stew
2. Beef chuck roast, cut into 3/4 inch cubes - 3 pounds
5. Roma tomatoes, with juice - 1 (28 ounce) can
How to cook deliciously - Beef, Green Chili and Tomato Stew
1. Stage
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
2. Stage
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
3. Stage
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
4. Stage
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
