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Caldillo Mexican Beef Stew


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Submitted by Jamie Mills


  • 1 lb. beef stew meat, cut in  1⁄2-inch pieces
  • 1 or 2 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 to 2 tsp minced, fresh garlic
  • 3 to 4 medium potatoes, peeled and cubed
  • 2 (4-oz) cans chopped green chiles, mild
  • 1 (14.5-oz) can diced tomatoes
  • 3⁄4 tsp cumin powder
  • 1⁄2 tsp Mexican oregano powder
  • 1⁄2 tsp black pepper
  • 4 C water
  • 2 Tbsp beef base (not bouillon)



Brown stew meat in oil in large dutch oven (or other wide, heavy pan) until all moisture has evaporated. Add onions and garlic, cooking 3 to 5 minutes over medium heat until onions are translucent. Stir in remaining ingredients; bring to a boil. Reduce heat to medium-low and simmer 1 to 1 1⁄2 hours, stirring occasionally, until meat is tender. Serve with cornbread or hot, homemade buttered flour tortillas to dip in the broth. Serves 4 to 6.


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