MEXICAN BEEF STEW

Steps:

• 1. `
• 2. `
• 3. Lets get all the ingredients together and start peeling, chopping and washing and get spices ready.
• 4. We will start by chopping onions and garlic.
• 5. Next, peel wash and dice potatoes.
• 6. NOTE: Put water in your bowl and put diced potatoes in water to keep them from turning brown until you use them.
• 7. Next, green bell pepper.
• 8. Next, carrots and celery.
• 9. `
• 10. NOTE: If you take the Mexican oregano, and place in palm of hand and take your thumb and smash it, for your crushed oregano.
• 11. Now the rest of your spices and ingredients. Can of diced tomatoes, cumin, beef base, Chipotle pepper, chopped green chilies, water, salt and black pepper.
• 12. We have everything done and together. Now we will start using them.
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• 14. In a cast iron Dutch oven (or any heavy large pot), heat oil over high heat until oil is hot.
• 15. Add beef.
• 16. Cook until beef is cooked half way thru. About 5 minutes. Turn down heat to medium.
• 17. Add onions and garlic. Cook for 3 to 5 minutes or until onions are translucent.
• 18. Add carrots, celery and bell pepper stir; and cook about 3 minutes.
• 19. Add potatoes, and 4 cups of water, turn heat up and add the rest of ingredients. Stir well.
• 20. After stew gets to boiling, turn heat down to medium-low.
• 21. Put lid on and cook for about 1-1/2 hours.
• 22. After 45 minutes, check, stir and taste for seasoning, adding what you need!
• 23. Once stew is done, turn off burner and let pot set there with lid on for 10 to 15 minutes.
• 24. Place stew in a bowl, garnish with green onions with Mexican cornbread on the side. ENJOY!!!