This Week's MEals (2/3): Pueblo Beef Stew with Green Chilies and Garbanzos
HOLY COW THIS IS SPICY. It's got at least ten green chilies in it and a jalapeno and OMFG it is hot hot HOT. But it IS tasty!
# Pueblo Beef Stew with Green Chilies and Garbanzos
Spirit of the Harvest: North American Indian Cooking
8.0 servings
2.0 pounds top round beef
0.5 cup flour
2.0 cups onion (chopped)
4.0 slices bacon (chopped)
2.0 cloves garlic (minced)
4.0 tablespoons vegetable oil
2.0 cups beef broth
2.0 cups green chilies (chopped) (peeled) (seeded)
2.0 whole jalapenos (minced)
1.0 teaspoon cumin
0.5 teaspoon Mexican oregano
Salt
pepper
16.0 ounces garbanzos (canned)
2.0 whole tomatoes (peeled) (seeded) (chopped)
1 - Pat beef dry with a clean towel.
2 - Flour meat lightly and reserve.
3 - In a large, ovenproof saucepan or Dutch oven, cook onion, bacon, and garlic over medium heat for 3 to 4 minutes. Remove to a separate dish and reserve.
4 - Add oil to the saucepan and brown meat on all sides.
5 - Return bacon, onion, and garlic to the pan and stir in tomatoes, broth, chilies, jalapenos, cumin, oregano, and salt and pepper to taste.
6 - Simmer, covered, over low heat for 1 1/2 hours.
7 - Add garbanzos and continue to simmer for an additional hour, or until meat and vegetables are tender.
