Name: Green-Chile Beef Stew
Cook time: 1 hr
Total time: 4 hr
Yield: Makes 6 servings
Ingredients: 3 lb boneless beef chuck, trimmed and cut into 1 1/2-inch pieces; 1/2 teaspoon black pepper; 2 teaspoons salt; 2 tablespoons vegetable oil; 2 large white onions, chopped (4 to 5 cups); 3 garlic cloves, finely chopped (about 1 tablespoon); 1 tablespoon ground cumin; 1 (28-oz) can whole tomatoes in juice; 2 to 2 1/2 cups water; 1 lb fresh New Mexico green chiles or Anaheim chiles (8 to 10), roasted and peeled; Accompaniments: cooked pinto beans and rice

This stew has "family favorite" written all over it. The simplicity of the ingredients, along with its versatility, add
up to a dish that is fabulous for a casual dinner at home or to serve to guests.

Cooks' note:

Stew is best made 1 day ahead to allow flavors to develop. Cool completely, uncovered, then chill, covered. Reheat before serving.

Recipe notes

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