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Cooked by: Chef / Last Modified: 3/7/2008 / Number of Servings: 8 |
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Directions: TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon
chili and 2 tablespoons olive oil. Marinate in refrigerator several
hours or overnight. Heat remaining oil in a stew pot and add as much
meat as will fit in one layer in the pot. Saute until browned on all
sides. Remove to a bowl and repeat process in batches with remaining
meat. When all the meat is browned, add the onion to the pot and
saute until softened. Return the meat and accumulated juices to the
pot and add all remaining ingredients. Cook partially covered over
medium heat for 1 1/4 hours. Remove bay leaf. Serve with sour cream,
chopped cilantro and lime wedges.
Ingredients:
2 Pound(s) Boneless beef chuck
1 Tablespoon(s) Chili powder
4 Tablespoon(s) Olive oil
1/2 large Onion; chopped
1 Garlic clove; minced
1/4 Teaspoon(s) Ground cumin
1 Bay leaf
1/2 Teaspoon(s) Salt
1 1/3 Cup(s) Pureed tomatoes
1 Cup(s) Water |
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