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Beef, Green Chili and Tomato Stew
Main Dish
Ingredients
  • ¼ cup vegetable oil
  • 3 pounds beef chuck roast, cut into ¾ 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 ½ teaspoons ground cumin
  • 2 tablespoons Worcestershire sauce
  • salt to taste
  • ground black pepper to taste
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