Southwestern Beef Stew

1¼ lbs DLM Natural Beef Round, well-trimmed and cut into 1-inch pieces
1 Tbsp vegetable oil
1/2 cup onion, coarsely chopped
1 large clove garlic, minced
1½ tsp DLM Dried Oregano
1 tsp DLM Ground Cumin
1/2 tsp crushed red pepper
1/4 tsp salt
4 medium tomatoes, chopped (about 4 cups) or (1) 1-lb can whole tomatoes, drained and chopped
1/2 cup water
(1) 4-oz can green chilies
1 Tbsp cornstarch
1/4 cup green onion tops, sliced

Heat oil in Dutch oven over medium-high heat. Add stew beef, onion, and garlic; cook and stir until beef is browned. Pour off drippings. Combine oregano, cumin, crushed red pepper, and salt; sprinkle over beef.

Add 3 cups of the tomatoes and the water, stirring to combine. Reduce heat, cover tightly and simmer approximately 2½ hours or until beef is tender, stirring occasionally.

Drain green chilies; reserve liquid. Remove seeds and cut chilies into 1/2-inch pieces; add to beef mixture. Combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in remaining tomatoes; garnish with green onion tops.

Makes 4 servings

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