Mexican Style Beef Stew
2/15oz. Can corn using the corn juice too when adding corn
2 Anaheim chiles roasted
2 jalapeno peppers roasted
1 green bell pepper roasted
1 1/2 tbsp. garlic powder
1 tbsp. Cumin
1 whole medium tomato roasted
1/4 cup tomato sauce
2 1/2 pounds stew meat cut to bite size
4 medium potatoes cubed
1 tbsp. Knorr de res once you add it mix well taste, if needed add more
1/2 diced onion
2 tablespoons flour
1 1/2 cups Salsa
1 1/2 c. water
Oil for searing beef 2 tbsp
for the Salsa
Roast your chiles once roasted place peppers in a blender, pulse the chiles peppers, with 1 tps. salt, 1 tsp. garlic, tomato, and tomato sauce and blend
For potatoes n stew meat
Heat oil in a large pot on high once pot is hot add beef and sear for 3 minutes then add onion cook until translucent, now add knorr de res, garlic, cumin, and 1/4 c. Water cover and cook for 30 minutes stir in between, if needed juices will be a little thick, after the 30 minutes add potatoes cook for 2 minutes, add flour and stir at least 2 minutes until there is no clumps and it starts to thickened once there is no clumps you add corn, salsa and the rest of the water and stir, bring mixture to a boil, add salt to taste if needed, cook potatoes until tender, once potatoes are tender Lower the heat and simmer for 10 minutes. Serve with a side of rice, bean, and tortillas.
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