This is a great South-of-the-border meal. It’s easy to make and satisfying. Serve with rice and flour tortillas.
This recipe serves six. If you have any leftovers, use them to make cheese and Chile Verde quesadillas.
2-1/4 pounds stewing beef, with some fat, cut into 1/2 inch cubes
Salt to taste
3 garlic cloves, finely chopped
2-cups water, approximately
2-3 tablespoons vegetable oil, approximately
1-1/4 cups finely chopped white onion
1-1/2 tablespoons all-purpose flour
8 ounces tomatoes, broiled and mashed
12 Anaheim chiles, charred, peeled, seeds removed and cut into squares (Canned chiles work just fine. You can substitute the liquid in the can for some of the water.)
Put the meat—in two layers, no more—into a large, heavy pan. Add the salt, garlic and 1/2 cup of the water, cover pan and cook over very low heat until the meat is almost tender, the water evaporated and the fat rendered out—about 45 minutes.
Shake the pan and turn the meat over from time to time. It may be necessary to add a little more water to keep the meat from sticking. If there is too much liquid left as the meat approaches the correct tenderness, remove lid, raise heat and reduce rapidly.
Add enough oil to the fat in pan to make about three tablespoons. Turn the heat to medium, add the onion and brown the meat lightly.
Sprinkle the flour into the pan and brown lightly, stirring constantly. Add the chiles, tomatoes and 1-1/2 cups water, cover pan and cook for another 20 minutes. At the end of that time there should be some liquid left in the pan, but it should not be soupy.