Shelly's Recipe

CALDILLO STEW

Category: Stews

1 (14.5 oz) can diced tomatoes
1 lb beef stew meat, cut into 1-inch chunks
1/4 cup flour
1 tsp salt
3 tbsp olive oil
2 large garlic cloves, minced
1 large onion, chopped (1-1/2 cups)
1 (7 oz) can chopped green chiles, undrained
2 large potatoes (about 10 oz each), peeled and cut into 3/4-inch pieces
Warmed corn tortillas (optional)

Drain juice from tomatoes into large measuring cup. Add enough water to equal 1-1/2 cups; set aside. Add stew meat, flour and salt into large zip-tight plastic bag; seal bag and toss until meat is coated with flour mixture.

In 5- to 6-quart saucepot or Dutch oven, heat oil over medium heat until hot. Add garlic and onion; cook 3 to 5 minutes or until tender, stirring occasionally. Shake off excess flour from stew meat; add to saucepot and cook 5 minutes, stirring occasionally to brown all sides. Stir in chiles; cook 5 minutes, stirring occasionally.

Add potatoes, tomatoes and reserved tomato-water mixture; cover and heat to boiling over high heat. Reduce heat to low; simmer 35 to 40 minutes or until meat and potatoes are tender. Serve stew with tortillas if desired. Serves: 4