Ingredients
- 2 teaspoons vegetable oil
- 2 pounds lean beef stew meat, cubed
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 10-ounce can diced tomatoes with green chile peppers
- 1 3/4 cups low-sodium beef broth
- 1 4-ounce can chopped green chile peppers
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried Mexican oregano
- 1 1/4 teaspoons ground cumin
- Salt and freshly ground black pepper, to taste
- 2 large potatoes, peeled and cubed into 1/2-inch pieces
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the cubed beef, chopped onion, and celery. Cook and stir for about 5 minutes until the beef is browned and the onions become soft.
- Pour in the diced tomatoes with green chile peppers, beef broth, and chopped green chile peppers. Stir in the garlic powder, Mexican oregano, ground cumin, and add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover. Let simmer for about 1 hour or until the beef is tender.
- Add the cubed potatoes to the pot and continue to simmer, uncovered if needed, for about 30-40 minutes or until the flavor is developed and potatoes are tender. Taste and adjust seasonings as needed.
- Remove from heat and ladle the stew into bowls. Garnish with cilantro.
