Beef, Green Chili, and Tomato Stew

Name: Beef, Green Chili, and Tomato Stew
Total time: 180
Yield: 9
Ingredients: 0.25 cup vegetable oil; 3 pounds beef chuck roast, cut into 3/4 inch cubes; 2 onions, chopped; 2 cloves garlic, minced; 1 (28 ounce) can roma tomatoes, with juice; 2 (4 ounce) cans chopped green chile peppers, drained; 1 (12 fluid ounce) can or bottle beer; 1 cup beef broth; 2 teaspoons dried oregano, crushed; 1.5 teaspoons ground cumin; 2 tablespoons Worcestershire sauce; salt to taste; ground black pepper to taste

Recipe by Kimber from allrecipes.com

Dinner 3 Hr.

Ingredients

9 servings

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0.25 cup vegetable oil
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3 pounds beef chuck roast, cut into 3/4 inch cubes
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2 onions, chopped
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2 cloves garlic, minced
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1 (28 ounce) can roma tomatoes, with juice
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2 (4 ounce) cans chopped green chile peppers, drained
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1 (12 fluid ounce) can or bottle beer

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1 cup beef broth
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2 teaspoons dried oregano, crushed
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1.5 teaspoons ground cumin
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2 tablespoons Worcestershire sauce
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salt to taste
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ground black pepper to taste

Instructions

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat beef dry with paper towels. Cook and stir beef in hot oil in batches until browned. Remove meat to a bowl with a slotted spoon; set aside.
Cook onions in drippings in the pot until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Return meat to the pot with any juices in the bowl. Add tomatoes with juice, chile peppers, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper.
Bring to a boil and reduce heat. Simmer, partially covered, until meat is tender, about 2 hours 30 minutes.