2 pounds beef for stew, cut in 2-inch chunks
1 large onion, chopped
1 clove garlic, minced
1 green pepper, cut in strips
1 cup canned tomato sauce
1 canned chipotle chili, finely chopped
1 tablespoon vinegar
1 ½ teaspoons salt
1 teaspoon oregano
3 cups cubed pared potatoes
4 or 5 carrots, pared and cut in strips
Beef stock, or water plus beef bouillion cube
2 tablespoons flour
1. Put meat into a Dutch oven or large kettle. Add onion, garlic, green pepper, tomato sauce, chili, vinegar, salt, and oregano. Cover and bring to boiling; reduce heat and simmer 2½ hours, stirring occasionally.
2. Add potatoes and carrots to meat mixture. If more liquid seems needed, add up to 1 cup beef stock. Cover and cook about 30 minutes, or until meat and vegetables are tender.
3. Sprinkle flour over stew and stir in; continue to cook until sauce is thickened.
ABOUT 8 SERVINGS