GREEN CHILI BEEF STEW
El Charro Cafe Restaurant Recipe
3 quarts water
3 pounds roast beef (eye of round, brisket or chuck), cut into 12 pieces
1 tablespoon salt
1 tablespoon ground black pepper
2 medium onions, 1 quartered and 1 sliced
1/2 cup oil
1/4 cup garlic puree
2 tablespoons flour
1 cup reserved broth
8 fresh Anaheim chiles, roasted
2 large potatoes, cooked peeled and cubed
2 large tomatoes, cubed
In an 8 quart stockpot, bring the water to a boil. Add the salt, pepper, and quartered onion and simmer for 2 hours, or until the meat is tender. Remove the froth frequently. Remove the meat, and let it cool. Reserve the broth and cut the cold meat into 1/2 inch pieces, removing the fat.
In a large skillet heat the oil and salt and the sliced onions until soft but not brown. Stir in the meat, little at a time. Add the garlic puree, stir, and simmer on low. Meanwhile, dissolve the flour in a small amount of the reserved broth. Combine the flour with the remaining cup of broth and add to the meat. Gently fold in the chilies, potatoes, and tomatoes and simmer until bubbly. Taste and adjust the seasonings. Makes 6 to 8 servings.