Directions
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Begin by heating the oil in a large pot over medium heat. Once the oil is shimmering, add the beef chunks and brown them on all sides. This step adds significant flavor to your stew and creates a tremendous foundation for the dish.
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After browning the beef, carefully remove it from the pot and set it aside. In the same pot, add the chopped onions and minced garlic, sautéing until they become soft and translucent. The scent of garlic and onion lingering in the air will entice anyone nearby.
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With the onions and garlic softened, add in the diced tomatoes and chopped green chilies. Stir occasionally, cooking for a few minutes until the tomatoes break down and create a luscious mix with the other ingredients.
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Now, stir in the spices: cumin, oregano, salt, and pepper. These spices are key players in giving your stew a tremendous flavor profile. Mix well to combine everything.
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Return the browned beef to the pot and pour in the beef broth. Bring the mixture to a gentle simmer. Cover the pot and let it simmer on low heat for 1.5 to 2 hours. The longer it simmers, the more tender the beef becomes, soaking up all the tremendous flavors.
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When the beef is fork-tender, the stew is ready to be served. Pair it with warm flour tortillas for scooping and fluff Mexican rice to complete the meal.
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