Chile Colorado

By á-47

Ingredients

• 2 Tbsp. oil
• 2 lb. stew meat, trimmed of fat and cut into 1 1/2" pieces
• 1/4 cup water
• 1 28 oz. can Las Palmas red chile sauce

Preparation

Step 1

Heat oil in a skillet. Pat beef dry with paper towels. Add 1/2 beef to skillet and brown on all sides about 5 minutes. Remove with slotted spoon to slow cooker. Repeat with remaining beef. Pour off fat from pan.

return pan to heat, add the water, and bring to a boil, scrapping up bits stuck to the pan. Pour into the crock pot. Add chile sauce to skillet, bring to a boil and pour into crock.

Cover and cook on low for 5-7 hours.