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