Name: Tex mex Beef Stew
Ingredients: 4 pound roast, cut into 1 inch cubes; olive oil; 7 ounce can green chilies; 1 can tomatoes, chopped; 1 8 oz can tomato sauce; 1 onion, chopped; 1 bell pepper, chopped; 6 cloves garlic, chopped; 1 Tbs ground comino (cumin); 1 tsp coarsely ground black pepper or more; 1 bunch cilantro, chopped; juice of one lime; salt; a few chopped jalpenos

Tex mex Beef Stew

Cooking MethodPressure Cooker

Ingredients

4 pounds roast, cut into 1 inch cubes
olive oil
7 ounces can green chilies
1 can tomatoes, chopped
1 8 oz can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbs ground comino (cumin)
1 tsp coarsely ground black pepper or more
1 bunch cilantro, chopped
juice of one lime
salt
a few chopped jalpenos

Instructions

Brown beef in batches. Then add remaining ingredients. If you don't have enough liquid add beef broth or water. Pressure cook for 30 minutes. Let pressure drop on its own. Or simmer covered for about 1+ hours or until tender. Serve alone, over rice, or in tacos or buritos.