1 tb Olive oil
1 lb Beef stew meat; cut into
- 1" cubes
1 lg Onion; cubed
2 md Carrots; cubed
3 cl Garlic; chopped
15 oz Can stewed tomatoes
1 c Canned beef broth
4 oz Can diced green chilies
1/2 c Sliced pimiento-stuffed
- green olives
2 tb Dried oregano
1/3 c Fresh cilantro; chopped
Heat oil in heavy large Dutch oven over high heat. Season beef
with salt and pepper. Add to Dutch oven; saute until brown, about
5 minutes. Add onion, carrots, and garlic; saute 5 minutes. Add
tomatoes, broth chilies, olives, and oregano. Bring to simmer.
Reduce heat to low, cover and simmer until beef is tender, about
1 hour. Uncover; simmer until juices thicken, about 10 minutes.
Season with salt and pepper. Stir in cilantro.
