Thursday, December 11, 2014
I put this together when Don and I were working on an addition to our pole barn. My tip id to cut the stew meat small. The small pieces were tender, the bigger, not so much. Great flavor!
1 1/2 pounds stew meat, diced into 3/4-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 red onion, diced
4 cloves garlic, minced
1-3 jalapeños, minced
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 tablespoons chili powder
2 (15-ounce) cans kidney beans, drained and rinsed
Shredded jalapeño Monterey Jack cheese, for serving
Season stew meat with salt and pepper, to taste.
Heat olive oil in a Dutch oven or large pot over medium high heat. Add stew meat and sear until browned, about 2 minutes. Add onion, garlic and jalapeños, and cook until fragrant, about 1-2 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and 1-2 cups water, making sure to cover most of the ingredients.
Reduce heat to low; simmer, covered, stirring occasionally, until meat is tender, about 90-120 minutes.
Serve immediately with jalapeño Monterey Jack cheese and cornbread, if desired.