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Nutrition Facts
Serving Size 496 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 510 mg 21%
Total Carbohydrate 35 g 12%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 33 g
Vitamin A 15% Iron 25%
Vitamin C 35% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tomatillo Beef Stew

Prep Time
20 minutes
Cook Time
2 h 30 m
Total Time
2 h 50 m
6  People


Recipe makes 6 Servings

2 Tbsp extra virgin olive oil
2 Lb Natural Angus Beef Stew Meat
1/8 Tsp kosher salt
1/8 Tsp black pepper
1 yellow onion, chopped
4 garlic, chopped
2 large baking potato, peeled and diced into 1/2-inch cubes
14 1/2 Oz Hill Country Fare Beef Broth
12 Oz beer
2 medium greenhouse tomatoes
1/2 Lb tomatillos
2 large organic bay leaf
4 2/3 Oz Goya Chipotle Peppers in Adobo
1/2 Tsp oregano
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Heat 1 tablespoon oil in a 6-quart pot over medium-high heat.
Season beef with salt and pepper.
Brown beef in 2 batches for 8-10 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 for 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 1/2-2 hours or until beef is tender.
Remove bay leaves from stew and discard.
Chop peppers finely.
Stir peppers and oregano into stew.
Ladle into soup bowls and serve hot.



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