This recipe is from a Mexican Restaurant in Valpo, Indiana - hope you enjoy!
GREEN CHILI STEW
1 tablespoon oil
2 lbs cubed beef stew meat
1 onion, chopped
1 (10 oz) can Rotel tomatoes - with green chilies
1 1/2 cups beef broth
1 (4 oz) can chopped green chilies
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground pepper to taste
2 large potatoes, peeled and cubed
2 carrots, peeled and sliced
In large pot, over medium heat, heat oil and brown stew meat and the onions, until onions are translucent; about 5 minutes.
Pour in diced tomatoes with chilies, beef broth, and chile peppers. Stir in garlic salt and cumin. Salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
Stir in cubed potatoes and carrots to mixture and simmer for an additional 30 minutes or until potatoes and carrots are tender.
(May use a little flour and water to thicken up the stew.)