Recipe: Tex-Mex Beef Stew (using tomatoes, peppers and cilantro)

TEX-MEX BEEF STEW

"Serve alone, or over rice, or in tacos or burritos."

1 (4 lb) beef roast (for stew), cut in 1-inch cubes
Olive oil
1 (7 oz) can green chilies
1 (1 lb) can tomatoes, chopped
1 (8 oz) can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp coarsely ground black pepper
1 "bunch" cilantro, chopped
Juice of one lime
Salt, to taste
Chopped jalapeno pepper, to taste (optional)
Beef broth or water (as needed)

Brown beef in batches. Then add remaining ingredients. If you don't have enough liquid add beef broth or water.

Pressure cook for 30 minutes. Let pressure drop on its own. Or simmer, covered, for about 1+ hours or until tender.

Source: jeffb, 1994
From: Dawn,nys - 01-18-98