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Beef and Green Chili Stew with Tomato

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PREP TIME
15 min
COOKING TIME
165 min
TOTAL TIME
180 min
SERVINGS
9 servings
Dinner
Beef and Green Chili Stew with Tomato
Ingredients
  • 1/4 cup vegetable oil
  • 3 pounds beef chuck roast, cut into 3/4 inch cubes
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can roma tomatoes, with juice
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 1 (12 fluid ounce) can or bottle beer
  • 1 cup beef broth
  • 2 teaspoons dried oregano, crushed
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons Worcestershire sauce
  • salt to taste
  • ground black pepper to taste
Instructions
1
Heat the oil in a Dutch oven over medium heat until it reaches a suitable temperature, without reaching the smoking point. Pat the beef dry with paper towels to remove excess moisture.
2
Cook the beef in batches, stirring frequently, until it develops a rich brown color on all sides. Use a slotted spoon to transfer the meat to a separate container, leaving behind any excess oil.
3
In the same pot, sauté the onions over medium heat until they become soft and translucent. This process should take approximately 5 minutes.
4
Add the minced garlic to the pot and cook for an additional minute, allowing its flavors to meld with the onions.
5
Return the cooked beef back into the pot, along with any accumulated juices from the container it was transferred to.
6
Add the crushed tomatoes, including their juice, diced chile peppers, beer, beef broth, dried oregano, ground cumin, and Worcestershire sauce to the pot. Season with salt and pepper to taste.
7
Bring the mixture to a rolling boil, then reduce the heat to a lower setting. Simmer the stew, partially covered with a lid, until the beef becomes tender and falls apart easily, approximately 2 hours and 30 minutes.