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Beef and Two Pepper Stew Recipe

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This recipe for Beef and Two Pepper Stew is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. well-trimmed beef tip roast, cut into 1 inch pieces
1/2 c. coarsely chopped onion
1 lg. clove garlic, minced
1 tbsp. vegetable oil
1 tsp. ground cumin
1 1/2 tsp. dried oregano leaves
1/2 tsp. EACH crushed red pepper pods, and salt
4 medium tomatoes, chopped and divided
1/2 c. water
1 can (4 oz.) whole green chilies
1/4 c. sliced green onion tops
1 tbsp. cornstarch

Directions:
Directions:
Brown beef, onion and garlic in oil in Dutch oven. Pour off drippings. Combine cumin, oregano, red pepper and salt; sprinkle over beef. Add 3 cups tomatoes and water., stirring to combine; reserve remaining tomato. Cover tightly and simmer 1 hour 55 minutes or until tender. Meanwhile drain green chilies; reserve juice. Cut chilies into 1/2 inch pieces; add to beef mixture. Combine cornstarch and reserved green chili liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in reserved tomato; garnish with the green onion tops. 4 servings.

 

 

 

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