Salsa Verde Beef Stew
1 1/2 pounds boneless beef 1 T. olive oil
1 large onion, chopped 1 red sweet pepper, chopped
1 can Mexican-style diced tomatoes 2 cloves garlic, minced
1 pkg. small carrots 4 stalks celergy, sliced
1 can pinto beans, drained 1 tsp. ground cumin
2 Tbsp. Italian seasoning 1 bottle beer
2 cups water
Trim fat from beef and cut into 1-inch cubes. Brown in hot oil over medium heat in large soup pot. Add remaining ingredients and simmer until meat and vegetables are tender--three to four hours. Add salt and pepper to taste. Serve with cornbread or warmed flour tortillas.
Hope you enjoy this Beef Stew with a Southwest flavor.