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
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In large pot, over medium heat, heat oil and brown stew meat and the onions, until onions are translucent; about 5 minutes.
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Pour in diced tomatoes with chilies, beef broth, and chile peppers. Stir in garlic salt and cumin. Salt and pepper to taste.
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Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
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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.)