Recipe Details
Ingredients
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¼cupvegetable oil
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3poundsbeef chuck roast, cut into 3/4 inch cubes
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2onions, chopped
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2clovesgarlic, minced
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1(28 ounce) canRoma tomatoes, with juice
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2(4 ounce) canschopped green chile peppers, drained
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1(12 fluid ounce) can or bottlebeer
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1cupbeef broth
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2teaspoonsdried oregano, crushed
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1 ½teaspoonsground cumin
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2tablespoonsWorcestershire sauce
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salt to taste
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ground black pepper to taste
Cooking Directions
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In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat beef dry with paper towels. Cook and stir beef in hot oil in batches until browned. Remove meat to a bowl with a slotted spoon; set aside.
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Cook onions in drippings in the pot until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
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Return meat to the pot with any juices in the bowl. Add tomatoes with juice, chile peppers, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper.
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Bring to a boil and reduce heat. Simmer, partially covered, until meat is tender, about 2 hours 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe9 | |
| Calories465 | |
| % Daily Value * | |
| Total Fat 34g |
43% |
| Saturated Fat 12g |
60% |
| Cholesterol 107mg |
36% |
| Sodium 647mg |
28% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 2g |
6% |
| Total Sugars 4g |
|
| Protein 28g |
56% |
| Vitamin C 27mg |
30% |
| Calcium 66mg |
5% |
| Iron 5mg |
27% |
| Potassium 734mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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