Serve this Mexican-style beef stew over fluffy rice some nippy evening. Accompany it with sauteed zucchini and a leafy green salad. If you enjoy beer, it tastes good with this dish.
for Lunch or Dinner
| 1 1/2 lbs. boneless beef chuck, fat trimmed, cut into 1-inch cubes
Salt, pepper and flour
1 1/2 Tbs. butter or margarine
1 onion, finely chopped
1 clove garlic, minced
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. chili powder
1 can (1 lb.) tomatoes
1 small can (4 oz.) green chilies, seeded, chopped
1 can (1 lb.) red kidney beans, drained
3/4 cup shredded Cheddar cheese
1 avocado, sliced, for garnish
| Sprinkle beef cubes with salt and pepper; coat lightly with flour, shaking off excess. Brown beef cubes, about half at a time, well on all sides in heated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned.
Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and their liquid, and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tenderm, 1 1/2 hours. Skim and discard fat.
Mix in beans. Continue cooking, uncovered, stirring occasionally, until thickened slightly. 20 minutes.
Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnishing each portion with avocado slices.
|Sprinkle extra cheddar cheese on top for garnish.|