24 ounces beef stew meat
2 tablespoons canola oil
28 ounces beef broth
1 teaspoon salt (again, I use kosher
1/2 teaspoon cracked black pepper
1 small can of chiles--mild, medium or hot. Your choice.
4 cups chopped, peeled tomatoes or two- 14 1/2 ounce diced tomatoes, don't drain them.
2 medium onion, chopped
6 cloves garlic, minced or run through a garlic press
1 teaspoon cumin
2 cup frozen whole kernel corn
In a dutch oven brown the meat in hot oil--drain. Season with salt and pepper. Add broth. Cover and let it simmer for 45 minutes or so.
Add the remaining ingredients to beef mixture...bring to a boil--reduce heat and again let simmer for at least 20 minutes. Of course, the longer you simmer the better it tastes!
While it is simmering you can make yourself some toasty tortilla crisps to sprinkle on your bowl of stew! They are tasty and add a little crunch!When you are done simmering your stew, dish it up into nice big bowls, sprinkle on some tortilla crisps and waa-laa! You are ready to eat. Of course, a nice lettuce salad compliments the stew. Mexican Beef Stew..that's what's for supper at Farmchick's kitchen! Enjoy!