Tomatillo Beef Stew

6
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


""

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Heat 1 tablespoon oil in a 6‑quart pot over medium‑high heat.

Step 2

Season beef with salt and pepper.

Step 3

Brown beef in 2 batches for 10 minutes or until browned on all sides.

Step 4

Remove from pot and set aside.

Step 5

Heat remaining 1 tablespoon oil in same pot

Step 6

Add onion, garlic and potatoes and sauté for 10 minutes.

Step 7

Pour in broth and beer

Step 8

Return beef to pot and bring mixture to a boil.

Step 9

Meanwhile

Step 10

Remove stems and cores from tomatoes; puree tomatoes in food processor.

Step 11

Discard husks from tomatillos.

Step 12

Wash tomatillos

Step 13

Cut in half and chop coarsely in food processor.

Step 14

Add tomatoes, tomatillos and bay leaves to stew.

Step 15

Bring to a boil

Step 16

Reduce heat to low and cover pot.

Step 17

Simmer gently 2 hours or until beef is tender.

Step 18

Remove bay leaves from stew and discard.

Step 19

Chop peppers finely.

Step 20

Stir peppers and oregano into stew.

Step 21

Ladle into soup bowls and serve hot

Tips & Variations


No special items needed.

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