This hearty stew, flavored with oregano, cumin, and beer, will make your taste buds go into overdrive! Serve over rice or with a crusty bread and salad. Great for a chilly winter meal.
Preparation Time
20 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 50 mins
Calories
465 Calories
Recipe Instructions
Step 1
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
Step 2
In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Step 3
Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
Step 4
Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.
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
