A Mexican inspired take on beef stew, that includes chili, peppers, tomatoes, cumin and garlic. It calls for the meat cubes to be browned in lard, but olive oil or canola oil could be used for a lower-fat version.
INGREDIENTS (for 4 servings):
- 1/2 tablespoon shortening
- 1 1/2 pounds cubed stew meat
- 1 onion, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 2 fresh jalapeno chile peppers, seeded and diced
- 2 chopped tomatoes
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- salt and pepper to taste
- water as needed
Melt the shortening in a large saucepan over medium high heat. Add the meat and brown well on all sides. Add the onions and saute for 5 minutes, or until tender. Add the canned tomatoes, jalapeno chile peppers, fresh tomatoes, cumin, garlic, and salt and pepper to taste.
Reduce heat to low, cover and simmer for 30 minutes to 1 hour, or until meat is tender. (Note: If mixture is too thick, add water as needed. Or if mixture is too thin, combine some cornstarch and water and add to thicken.)