Beef Stew a la Chili Colorado

By á-47

Ingredients

• 2 Tbsp. oil
• 1 1/2 lb.s boneless beef chuck roast, cut into 1" cubes
• 1 tea. pepper
• 1/3 cup flour
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 28-oz. can red chile sauce (or two 12-14 oz. bottles)
• 1 4.5 oz. can chopped green chiles
• 2 cups peeled, diced potatoes
• 2 14.5 oz. cans whole tomatoes, undrained, chopped
• 1 cup sour cream, optional
• 1 cup shredded cheddar, optional

Preparation

Step 1

Heat oil in stock pot over medium-high heat. Sprinkle beef with pepper, add the beef to the pot and cook until nicely browned. Add the flour and stir to coat.

Add the onions and garlic and cook for about 3 minutes. Add the chile sauce, green chiles, potatoes and tomatoes and bring to a boil.

Reduce the heat to low and simmer, uncovered, for 1 hour and 15 minutes.

Serve with sour cream and shredded cheese on the side.