| MEXICAN BEEF STEW |
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Prep time: 25 minutes Cook time: 1-1/2 - 2 hours 6-8 servings2 tablespoons CRISCO Oil 2 pounds beef stew meat, cut into 1-inch cubes 1 medium onion, chopped 2 cloves garlic, minced 1 14.5 ounce can diced tomatoes with green chiles, undrained 1 14.5 ounce can seasoned tomatoes for chili 1 4.5 ounce can diced green chiles 2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh cilantro, minced Heat Crisco Oil in large skillet. Add beef. Brown over medium-high heat. Remove beef with slotted spoon; set aside. Add onion and garlic to Crisco Oil in skillet. Sauté over moderate heat until onion is tender. Stir in beef and remaining ingredients except cilantro. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, about 1 ˝ hours, or until beef is tender. Stir in cilantro; serve. (Note: Serve over rice or noodles for a heartier meal.) |
