RECIPES: Mexi Style Stew

When ever I give out a recipe I assume you will have some basic things available in your kitchen such as salt, pepper, olive oil, sugar, water etc. I don't always add them in the picture. (my olive oil is in the pretty jug right there).

1 1/2 lbs. of stew beef (could be pork or chicken)

2 tablespoons of flour

2 tablespoons of oil (you choose what kind, not motor)

1 meduim can of diced tomatoes

1 onion, chopped

5 cloves garlic, chopped (never enough garlic for us)

2 large Poblano peppers, seeded and chopped

2 tablespoons Mexican chili powder

2 tablespoons cumin

1 tablespoon Ancho chili powder (this is the dried form of the Poblano chili)

1 tablespoon oregano

1 tablespoon pepper

salt to taste

2 cups of beef broth

2 cups of frozen corn or other veggie you like

chopped cilantro to garnish if you have it on hand.

Toss beef lightly with flour and brown in batches over medium high heat in oil. You can't do it all at once or it will steam and not brown. Don't turn too often or you won't get the nice brown seal. Remember...brown = flavour. Remove browned beef to a separate bowl as it is browned on all sides. I removed the smallest pieces early so they don't have time to cook right through. They will have to borrow the flavour from the rest of the meat.

Toss onions and peppers into pan and cook for a few minutes on their own. Then add the garlic and spices. Stir it all around to spread the goodness of the spices and let them feel a bit of the heat. It will develop more of their flavour.

Then you can add the tomatoes. Stir it up and add back the beef.

Last I add the stock but maybe not the whole 2 cups. I want enough to cover the bottom of the pan about 1 inch deep but not so much that the dish is like soup.

Cover tightly and simmer on low heat for a couple of hours. Stir in corn towards the end. Top with the cilantro that you ran out to buy just for this dish.