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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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Green Chile Stew

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.
Notes: As with most any stew, you can vary the ingredients depending upon availability and your own personal tastes. If you don't have hominy, for instance, use two cans of pintos instead or whole kernel corn. If you want to turn up the heat, add a few jalapeño or seranno chiles, stemmed, seeded and thinly sliced. Don't be concerned about the heat; two hours of simmering goes a long way toward taming it. The stew can be stretched with the addition of more beans or hominy.

The serving dishes in our photograph are Fiesta dinnerware.

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