Shelly's Recipe

COLORADO STEW

Category: Stews

3 to 4 lbs lean round steak, cut into 1 inch pieces
1/4 cup oil
2 cups chopped onion
1 tbsp minced garlic
5 (10 oz) cans mild enchilada sauce
1 can beer or water (as needed for consistency)
2 tsp salt
1 tsp sugar
1 1/2 tsp cider vinegar
1/2 tsp oregano, crushed
4 to 6 cups diced cooked potatoes
4 cups cooked pinto beans
shredded Cheddar cheese
Flour tortillas or hot cornbread

In a large skillet, brown the meat in the oil. Remove meat to a plate and cook onions and garlic until softened. Return meat to pot, add the enchilada sauce, beer or water and seasonings. Cover and simmer for at least 1 hour, until meat is tender. Add the potatoes and beans and simmer 30 minutes. Add any additional water needed to achieve the desired consistency. Top with Cheddar cheese and serve with tortillas or hot cornbread.