15 to 20 minutes
120 to 150 minutes
2 pounds beef for stew (1-inch cubes)
* salt and ground black pepper
1 medium onion, chopped
4 cloves garlic, chopped
2 large russet potatoes, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil, divided
1 (14.5 ounce) can beef broth
1 (12 ounce) can beer
2 medium to large tomatoes
1/2 pound tomatillos
2 large bay leaves
2/3 canned chipotle peppers, according to taste
1/2 teaspoon dried oregano leaves
Season beef with salt and pepper. Heat 1 tablespoon oil in a 6-quart pot over medium-high heat. Brown beef in 2 batches, 8 to 10 minutes, or until browned on all sides. Remove from pot and set aside.
Heat remaining 1 tablespoon oil in same pot; add onion, garlic and potatoes and sauté 10 minutes. Pour in broth and beer; return beef to pot and bring mixture to a boil.
Meanwhile, remove stems and cores from tomatoes; puree tomatoes in food processor. Discard husks from tomatillos. Wash tomatillos; cut in half and chop coarsely in food processor. Add tomatoes, tomatillos and bay leaves to stew. Bring to a boil; reduce heat to Low and cover pot. Simmer gently 1 1/2 hours to 2 hours or until beef is tender.
Remove bay leaves from stew and discard. Chop peppers finely. Stir peppers and oregano into stew. Season to taste with salt and pepper. Ladle into soup bowls and serve hot.
No Nutritional Information Available
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