Caldillo Mexican Beef Stew
Beef
Photo: John Rott
Submitted by Jamie Mills
Ingredients
- 1 lb. beef stew meat, cut in 1⁄2-inch pieces
- 1 or 2 Tbsp vegetable oil
- 1 medium onion, chopped
- 1 to 2 tsp minced, fresh garlic
- 3 to 4 medium potatoes, peeled and cubed
- 2 (4-oz) cans chopped green chiles, mild
- 1 (14.5-oz) can diced tomatoes
- 3⁄4 tsp cumin powder
- 1⁄2 tsp Mexican oregano powder
- 1⁄2 tsp black pepper
- 4 C water
- 2 Tbsp beef base (not bouillon)
Directions
Brown stew meat in oil in large dutch oven (or other wide, heavy pan) until all moisture has evaporated. Add onions and garlic, cooking 3 to 5 minutes over medium heat until onions are translucent. Stir in remaining ingredients; bring to a boil. Reduce heat to medium-low and simmer 1 to 1 1⁄2 hours, stirring occasionally, until meat is tender. Serve with cornbread or hot, homemade buttered flour tortillas to dip in the broth. Serves 4 to 6.
