Mexican Stew

This straightforward spicy stew takes little effort and just a bit of time however it is satisfying and perfect to warm you up on a chilly Fall or Winter's night. 

Mexican Stew  ( Carne Guisada ) 

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1 tablespoon vegetable oil

2 pounds stewing beef, cubed

1 large onion, diced

1 green pepper, chopped

1 red pepper, chopped

2 cans (796ml, 28 fl oz) no salt diced tomatoes

2 cans (8oz) crushed tomato sauce

2 jalapeño peppers, finely chopped - optional

2 cloves of garlic, minced

1 tablespoons chili powder

1 teaspoon salt

freshly ground black pepper

1 can of black beans, drained and rinsed - optional

In a large stock pot, heat the vegetable oil over medium-high heat. Add the stew meat and cook until browned on all sides. Add the onion and green and red peppers and sauté for a few more minutes. 

Add the diced tomatoes, tomato sauce, jalapeños, if adding, garlic, and chili powder, and bring to the boil. Reduce the heat to medium-low and let simmer over a gentle boil, covered, for 40  to 50 minutes.

Add the salt and black pepper and adjust the seasoning according your to taste. Stir in the black beans and allow to simmer a few more minutes. Serve into bowls with a warm tortilla on the side. May also be served with rice.

Notes: I added a bit more chili powder then stated. If you can not find crushed tomato sauce then use strained tomatoes or pasta sauce. This recipe does make a large amount so there were leftovers to which I added a cup of frozen corn.   

Hope everyone's week has been a good one so far. Plenty of sunshine here in E-town although a little rain is expected. - JD