"MEXICAN BEEF STEW"

Provided by FREDA GABLE

Time 3h15m

Number Of Ingredients 15

2 lbs beef stew meat cut in 1" cubes
2 Tbs flour
2- 4 Tbs cooking oil
1 can(s) ro-tel diced tomatoes with green chilies.
1 lge onion, chopped
3 cloves garlic minced
2 cups beef broth
1 tsp beef base, or 1 bouillon cube
1 (4oz) small can green chilies chopped
1 tsp dried mexican oregano
1 tsp cumin
salt and pepper to taste.
1 lb tomatillos chopped, (4 cups)
2 jalapeno's , seeeded and chopped.
cilantro, fresh, chopped

Steps:

1. Toss meat with flour. Heat Oil in Skillet. Add meat and brown on all sides. Place in large Soup Pot.
2. Add; Tomatoes, onion, garlic beef roth, bouillon, chilies, and spices. (except Jalapeno's & cilantro.) Bring to Boil, reduce heat to Simmer, Cover & cook 2 Hrs, or till beef is tender. Stir Ocasionally.
3. add; Jalapeno's and Cilantro last Hr of cooking time. Do Not allow to go dry, If more liquid is needed add more beef Broth, or even Chicken broth can be used. Serve hot with warm Tortillas, or Corn bread.