Saturday, January 28, 2012

Mexican Beef Stew

Beef Stew With Poblanos and Tomatillos

Today I joined my dad in making some delicious Mexican stew!  This is a recipe my family found in Cooking Light a few years ago, and we love cooking {and eating} flavorful dishes such as Indian and Mexican cuisine.  This stew is incredibly tasty, particularly if you like a kick to your food.  It was somewhat time consuming, but since we modified it to make in the slow cooker, it wasn't too bad.  We have a family of 6, including 2 teenagers, and it makes enough to feed all of us and still have some extra!  I hope you try this meal, it's one you'll want to keep around!

*we used fresh tomatillos, but either way works.

How to:
Broil pobamos on foil-lined baking sheet until blackened.  About every 10 minutes, turn occasionally.  Seal in plastic bag for 15 minutes.  Peel, discard seeds and chop.  Heat 1 teaspoon of oil in Dutch oven {or a pan!} and sauté onions for approx. 10 minutes, adding the garlic in towards the end for browning.  Remove.  Coat beef in flour and cook in hot oil {2 tsp} for about 6 minutes, turning beef over, until brown.  Sprinkle with some salt during this process.  Combine with onion.  Add beer to pan and scrape for fond.  Add chiles, water, bell pepper, oregano, cumin, tomatillos and beef broth.  Bring to simmer.  Stir in beef mixture.  Cover, reduce heat, and simmer for an hour until tender.  Stir in potatoes and simmer uncovered for 50 minutes.  Stir in remaining salt and pepper, and garnish with cilantro if you'd like.

Voilà!  A tasty, flavorful meal. 
We actually did this in the slow cooker, so we could prepare it long before dinner time and just walk away from it.  In order to do that, just follow the recipe as usual, leaving out the potatoes until closer to mealtime {otherwise they'll be all mushy: yuck!}.  I had a great time cooking with my pops and learned a lot..including that onions make me tear up like crazy!

If you choose to make this, let me know how it goes!


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