Wednesday, August 26, 2009

Steak, Potato, and Green Chile Stew

8 small potatoes, diced
1 lb. steak pieces (most sliced in half because chunks are often very large)
1 can diced tomatoes (we use petite diced...I don't like big chunks)
1 can tomato sauce
6 cups water
1 small can green chiles (we use peeled, diced chiles and prefer them to be mild)
1 tsp fresh garlic
1 can white corn
Season-All, to taste
onion salt, to taste
salt & pepper, to taste
beef bullion, 4 cubes

Brown steak in stew pot until thoroughly cooked.

Add 6 cups water, 4 bullion cubes, can of tomato sauce, and can of diced tomatoes to pot. Cover and cook on medium heat for about 25 minutes.

Add diced potatoes, bring to a boil, and cook over medium high heat until potatoes are done.

Add chiles, white corn, and spices to taste.

Serves about 8.

Comments from the cook: We love to eat this stew with wheat french bread (sometimes lightly toasted). Dennis, the originator of the recipe, makes it with fresh green chiles (the REALLY hot ones!) and cooks it in a crockpot all day. He serves it with tortillas or tortilla chips and a dollop of sour cream on top. His will make you CRY, so we toned it down to mild chiles :)

Originally shared by: Dennis Adlesperger, a former boss/friend from PC (His version is much hotter!)

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