Mexican Stew Serves: 6 to 8
3 pounds beef stew meat, cut into 1-inch cubes 1/2 cup all-purpose flour 1/4 cup vegetable oil 2 pounds fresh mushrooms, cut in half 3 large onions, chopped 4 garlic cloves, minced 4 cans (4 ounces each) chopped green chilies, drained 1 can (15 ounces) tomato sauce 1 cup dry red wine 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon black pepper 1. In a large bowl, combine the meat & flour; toss to evenly coat the steak. 2. In a soup pot, heat the oil over medium-high heat. Add the meat & cook for 5 to 6 minutes, or until browned on all sides, stirring constantly. Add the remaining ingredients & bring to a boil. Reduce the heat to low, cover, & simmer for 2 to 2 1/2 hours, or until the meat is fork-tender, stirring occasionally. Note: Served over warm cooked rice, this makes a satisfying one-bowl meal. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
