AuthorMelissaThis tastes just like Gordo's green chile stew! Tried cooking this in the Instant Pot for 90 minutes, but it turned out soupy and the beef was less chunky and more shredded. Adapted from http://southernfood.about.com/od/crockpotbeefstew/r/bl16c3.htm
Ingredients
1 ½ lbs round steak, cut in 1-inch cubes, or lean stew beef
1 tbsp flour
1 onion, chopped
2 cloves garlic, minced
2 tbsp butter
4 or more green chile peppers, seeded and chopped (can be mild or hot)
½ tsp dried oregano
½ tsp ground cumin
1 cup crushed tomatillo
½ cup water or broth
chopped fresh cilantro or parsley, for garnish
Directions
1
Dust beef with flour. Brown the beef with onion and garlic in the butter.
2
Combine mixture in slow cooker with chile peppers, oregano, cumin, and tomatillos, and 1/2 cup water.
3
Cover and cook on low 6 to 8 hours.
4
Garnish with cilantro or parsley, if desired, and serve with warm flour tortillas.
Categorybeef, mexican, slow-cooker
Ingredients
Ingredients
1 ½ lbs round steak, cut in 1-inch cubes, or lean stew beef
1 tbsp flour
1 onion, chopped
2 cloves garlic, minced
2 tbsp butter
4 or more green chile peppers, seeded and chopped (can be mild or hot)
½ tsp dried oregano
½ tsp ground cumin
1 cup crushed tomatillo
½ cup water or broth
chopped fresh cilantro or parsley, for garnish