Sweet-Heat Beef Stew Ingredients 1/4 cup all-purpose flour 2 tsp. dried basil, crushed 1 tsp. garlic salt 1 tsp. ground cumin 1/4 to 1/2 tsp. cayenne or ground black pepper 1 2-lb. boneless beef chuck steak, cut into 1-inch cubes 2 Tbsp. olive oil 1 large onion, chopped 2 14-oz. cans beef broth 1 12-oz. can beer, 1-1/2 cups dry red wine, or 1-1/2 cups apple cider 1 cup water 3 cups peeled and cubed sweet potatoes or Yukon gold potatoes 1 4-1/2-oz. can diced green chili peppers, undrained 2 to 3 tsp. bottled hot pepper sauce Cornbread (optional)
Directions 1. In a large plastic bag, combine flour, basil, garlic salt, cumin and cayenne. Add meat pieces, a few at a time, shaking to coat. In a 4- to 5-quart Dutch oven, brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add onion. Cook and stir until onion is tender. 2. Stir in broth, beer, and water. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. 3. Stir in potatoes, green chilies with their liquid, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and potatoes are tender. If you like, serve with cornbread. Makes 6 servings. ---------- ---------- No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.8.2/1741 - Release Date: 10/23/2008 7:54 AM [Non-text portions of this message have been removed]
