Tender, flavorful, and so versatile. Serve it in tacos, on a green salad, or eat it with chips and guacamole.
Ingredients:
1 tablespoon coconut oil
2 onions, diced
1 1/2 pounds stew meat, cut into 1 inch chunks
2 – 3 large cloves of garlic, minced
1/2 cup beef stock
1 – 2 chipotle chilies in adobo sauce, minced (I buy these in a can, and freeze the leftover chilies in a small container to use later.)
1/2 cup fresh cilantro, minced
1 teaspoon dried oregano
1 cup Cultured Tomatillo-Cabbage Salsa, or other green salsa
1/2 teaspoon salt, or to taste
Directions:
In a large saucepan over medium high heat cook onions, beef and garlic for 5 – 7 minutes, until beef is nicely browned. Stir in beef stock and scrape up browned bits on bottom of the pan. Reduce heat to medium and add remaining ingredients.
Simmer covered for 1 hour until beef is tender and sauce is thickened.
Serves about 6.
Slow cooker variation: Instead of simmering for an hour on the stove, add an extra half cup of beef stock and cook everything in the slow cooker on low for 6 – 8 hours.
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