Preparation:
Brown beef, onion and garlic in oil in Dutch oven. Pour off drippings. Combine oregano, cumin, red pepper and salt; sprinkle over beef. Add 3 cups tomatoes and water, stirring to combine; reserve remaining tomato. Cover tightly and simmer 1 hour 55 minutes or until beef is tender. Meanwhile drain green chilies; reserve liquid. Cut chiles into 1/2-inch pieces; add to beef mixture. Combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in reserved tomato; garnish with green onion tops. |
