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Hobart Liberty Bar Beef Stew With Tomatoes and Tomatillos
2 lbs. lean beef, such as round
2 T. vegetable oil
1 medium white onion, cut in julienne strips
1 clove garlic, chopped
1 1/2 lbs. potatoes, cut in 1/2-inch cubes
1/4 lb. tomatillos
1 bay leaf
1/4 t. dried oregano
salt, to taste
1/4 t. black pepper
2 T. canned chipotle chilies
Cut meat into 1-inch cubes. Brown meat in hot oil in large pot over high heat. Add onion and garlic to the browning meat, reduce heat to medium and cook for about 5 minutes. Add potatoes to the pot and continue to cook for another 5 or 10 minutes. Add enough water to cover ingredients.
While stew comes to a simmer, stem and core the tomatoes. Puree them in a food processor and add to the pot. Remove the husks from the tomatillos, wash them, chop them roughly in the food processor (pulsing 4 to 5 times), then add to the simmering pot. Add bay leaf. Cook until meat is tender and potatoes are done, then add oregano, salt, black pepper and canned chipotle chilies.
At this point the stew is done. Add water as needed or desired. Reduce heat to lowest setting and allow to simmer gently through serving period.
Makes 6 to 8 servings.
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