Tomatillo Beef Stew
November 12, 2019
- Serving Size: 1 (505 g)
- Calories 574.8
- Total Fat - 40.7 g
- Saturated Fat - 18.6 g
- Cholesterol - 316 mg
- Sodium - 569.2 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 4.5 g
- Sugars - 5.8 g
- Protein - 25.7 g
- Calcium - 782.8 mg
- Iron - 9.6 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.2 mg
Heat 1 tablespoon oil in a 6‑quart pot over medium‑high heat.
Season beef with salt and pepper.
Brown beef in 2 batches for 10 minutes or until browned on all sides.
Remove from pot and set aside.
Heat remaining 1 tablespoon oil in same pot
Add onion, garlic and potatoes and sauté for 10 minutes.
Pour in broth and beer
Return beef to pot and bring mixture to a boil.
Remove stems and cores from tomatoes; puree tomatoes in food processor.
Discard husks from tomatillos.
Cut in half and chop coarsely in food processor.
Add tomatoes, tomatillos and bay leaves to stew.
Bring to a boil
Reduce heat to low and cover pot.
Simmer gently 2 hours or until beef is tender.
Remove bay leaves from stew and discard.
Chop peppers finely.
Stir peppers and oregano into stew.
Ladle into soup bowls and serve hot
Tips & Variations
No special items needed.