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Boogie with Stew
We shy away from crock pots. Today's recipe for stew is a great example of something that tastes better if you just the old-fashioned, trusted stock pot. Stews, soups, pots of beans - it's all good.
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This rich stew is well suited to Texas taste buds. Dish it up with a pan of hot cornbread, and you'll have yourself a supper that's hard to beat.
- 2 pounds round steak cut into 1-inch squares
- 1/3 cup all-purpose flour
- 2 tablespoons olive or canola oil
- 2 medium onions, chopped
- 2 cloves garlic, minced or put through a garlic press
- 2 14.5-ounce cans whole tomatoes, coarsely chopped, with juice (or one 28-ounce can)
- 1 cup (2 4-ounce cans) chopped green chiles
- 1 15-ounce can yellow hominy, drained
- 1 15-ounce can pinto beans, drained
- 2 cups beef bouillon or stock
- salt and freshly ground pepper to taste
- Toss the beef with the flour to coat. Over medium-low heat, slowly brown the beef in the oil. Add the onion and garlic and simmer, stirring frequently, for 4 or 5 minutes or until onion is transparent.
- Add the remaining ingredients, cover, and simmer at very low heat for 2 hours or until meat is tender.
- Check seasonings and add salt and pepper, if desired.
- Makes 8 servings.
The serving dishes in our photograph are Fiesta dinnerware.
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