Beef, Green Chili, and Tomato Stew

This green chili with beef is flavored with onion, garlic, oregano, cumin, and beer for a flavorful, hearty stew that's delicious served over rice.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 3 hr
• Calories: 465 Calories

Ingredients

• salt to taste
• 1 (12 fluid ounce) can or bottle beer
• 1 cup beef broth
• ground black pepper to taste
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 (4 ounce) cans chopped green chile peppers, drained
• 1 (28 ounce) can roma tomatoes, with juice
• 3 pounds beef chuck roast, cut into 3/4 inch cubes
• 2 teaspoons dried oregano, crushed
• 0.25 cup vegetable oil
• 1.5 teaspoons ground cumin

Recipe Instructions

Step 1

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat beef dry with paper towels. Cook and stir beef in hot oil in batches until browned. Remove meat to a bowl with a slotted spoon; set aside.

Step 2

Cook onions in drippings in the pot until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.

Step 3

Return meat to the pot with any juices in the bowl. Add tomatoes with juice, chile peppers, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper.

Step 4

Bring to a boil and reduce heat. Simmer, partially covered, until meat is tender, about 2 hours 30 minutes.