Shelly's Recipe

MEXICAN STEW

Category: Stews

3 lbs beef stew meat, cut into 1 inch cubes
1/2 cup flour
1/4 cup vegetable oil
2 lbs fresh mushrooms, cut in half
3 large onions, chopped
4 garlic cloves, minced
4 (4 oz) cans chopped green chilies, drained
1 (15 oz) can tomato sauce
1 cup dry red wine
2 tbsp chili powder
2 tsp salt
1 tsp black pepper

In a large bowl, combine the steak and flour; toss to evenly coat the steak. In a soup pot, heat the oil over medium-high heat. Add the beef and cook for 5 to 6 minutes, or until browned on all sides, stirring constantly.

Add the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 2 to 2-1/2 hours, or until the beef is fork-tender, stirring occasionally. Serves 6-8

NOTE: Served over hot cooked rice.