Beef, Green Chili and Tomato Stew

MEPSTER - we had this for supper last night. I did an adaptation for the crockpot, because I'm just not home long enough before suppertime to cook it as listed. The night before, I browned the meat, and sauteed the onions & garlic. I put the meat back in, and added just the beer. Got it up real hot to cook off the alcohol as much as possible. Then I stirred in the oregano, cumin & worcestershire before I put it into a shallow covered dish to refrigerate overnight. When I got up the next morning, I peeled two VERY large potatoes and cubed them into the crockpot; dumped the meat mixture in, and added the tomatoes & green chilies. Having done a few crockpot adaptations, I decided that the 1 cup of beef broth would result in a very soupy sort of stew, so instead I used one packet of instant low sodium beef bouillon (makes 1 cup of bouillon) without dissolving it in water first. I just stirred the powder in along with the tomatoes. I cooked it on low for about 10 hours. I had no idea what it would taste like, but I love green chiles in many dishes, and everything else is standard fare for our house - just never put it together like this before. Well, when we came home, (me, my kids, and a couple of their friends) one of them said they could tell we were having Chili for dinner. I said, "Well, not quite, but there ARE chilies in it." My kids both loved it, their guests loved it and had seconds (my kids don't eat much when the have friends over - or they probably would have had seconds as well) and I had...um...3 helpings. (*BURP!*) Good eats, MEP. Thanks!

Very good! I used 1 can of diced tomatoes with green chilies, added some cutup jalapenos in the fridge, used a beef bouillon cube with 1 cup of water and cut the recipe in half and we have enough for a dinner this weekend. Going in the keeper file. Made for the MEP Cookathon 2009.

A very nice twist on traditional stew. I used one can of Mexican Rotel in place of the roma tomatoes & green chiles. This is excellent served with flour tortillas stuffed with a little mexican cheese.... a great dipping tool!

I chose this recipe based on what I had on hand, in an effort to avoid a trip to the grocery store and miss todays NASCAR race. I chose well based on feed back from the family. My substitutions included 2 New York and 1 Ribeye steaks rather than the chuck roast, black beans instead of potatoes and beef bouillon instead of beef stock. I served this dish over left over rice and washed it down with a beer......excellent! P.S. I love this web-site, thank you. BCG.