CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Dutch |
August 1994 |
1 |
servings |
INGREDIENTS
1 |
tb |
Olive oil |
1 |
lb |
Beef stew meat; cut into 1-inch |
|
|
; cubes |
1 |
lg |
Onion; cubed |
2 |
md |
Carrots; cubed |
3 |
|
Garlic cloves; chopped |
1 |
cn |
Stewed tomatoes; (15-to 16-ounce) |
1 |
c |
Canned beef broth |
1 |
cn |
Diced green chilies; (4-ounce) |
1/2 |
c |
Sliced pimiento-stuffed green olives; (about 2 1/2 ounces) |
2 |
tb |
Dried oregano |
1/3 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in heavy large Dutch oven over high heat. Season beef with salt
and pepper. Add to Dutch oven; saute until brown, about 5 minutes. Add
onion, carrots, and garlic; saute 5 minutes. Add tomatoes, broth chilies,
olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer
until beef is tender, about 1 hour. Uncover; simmer until juices thicken,
about 10 minutes. Season with salt and pepper. Stir in cilantro.
Serves 4.
Bon Appetit August 1994
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