Salsa Beef Stew
It can get a little cool in San Antonio during the winter. This beef stew is a hearty meal with a nice kick that will warm you on the inside. If you want an even bigger kick, use a jalapeno pepper instead of the poblano.
2 to 3 T. olive oil
2 pounds beef stew meat, cut in 1-inch pieces
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 poblano pepper, stemmed, seeded, and finely chopped
1 garlic clove, minced
2 cups beef broth
1 (14.5 oz.) can diced tomatoes
1/2 cup chunky salsa
3 T. cornstarch blended with 1/4 cup cold water
Salt and pepper to taste
3 cups cooked white rice, hot
Heat the oil in a Dutch oven over medium-high heat. Add the beef and brown it on all sides.
Add the onion, bell pepper, poblano pepper, and garlic. Cook until soft, about 5 minutes. Drain any remaining oil.
Add the broth, tomatoes, and salsa. Stir to mix. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for 2-1/2 hours, stirring occasionally.
Stir the cornstarch-water mixture slowly into the stew. Raise the heat to medium-high, stirring until thickened. Season with salt and pepper to taste. Serve over rice.
Serves 6
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