Brexit, Dallas, Nice and now Istanbul, not to mention political sniping on the list - I need some comfort food...
When we was in Santa Fe in 2013 (for a far-too-short visit) we went looking for somewhere to have an evening meal and came across the Flying Star Restaurant down near the railway terminus. I've always liked a bit of chile (to use the New Mexico spelling) so I tried their Green Chile Beef Stew. Wonderful! I had it again the next night. When I got home, I was determined to try to recreate the dish and, after several failed attempts, I reckon I've come close. I've just whipped up a fresh batch. Can't wait to sample it tonight... For anyone interested, here's my recipe (serves 4): 500 g good quality beef cut into small cubes 1 cup celery, diced 1 cup carrot, diced 1 large brown onion, diced 2 potatoes, cubed 1 cup beef stock + more to have on hand if needed 1 400g can diced tomatoes 1 400g can Pinto or Borlotti beans (probably not traditional but I don't care) 250 g Mexican salsa verde 1 chopped green chile Olive oil Plain flour 1. Dust beef in flour and brown beef in a couple of tablespoons of oil. Remove from pan and set aside. 2. Add in some more oil and fry celery, onion, and carrot until soft. 3. Add remaining ingredients (except beans) to the pan with the beef, bring to the boil and then reduce the heat to a simmer. 4. Cover and simmer for about 45 minutes 5. Add beans, re-cover and simmer for about 30 minutes. 6. If stew starts to dry out, add more stock. If more chile heat is needed, add more salsa. 7. To serve, top with a little grated cheese and chopped tomato. Yum! Cheers Brian ++++++++++++++++++++++++++++++++++ Brian Walters Western Sydney Australia http://lyons-ryan.org/southernlight/ -- -- -- http://www.fastmail.com - Or how I learned to stop worrying and love email again -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
