Mexican Style Beef Stew
Chick peas and green peas take the place of beans in this recipe. Instead of the hot chili, gentle cumin flavors the chili along with oregano and turmeric. You must try it!
1 teaspoon ground cumin
2. In a Dutch oven or large saucepan, heat 2 teaspoons of the oil until hot but not smoking over medium heat. Add the beef and cook until lightly browned, about 4 minutes. With a slotted spoon transfer the beef to a plate. Set aside.
3. Add the remaining 1 teaspoon oil to the pan along with the onion and garlic and cook, stirring frequently, until the onion is softened, about 5 minutes. Add the bell peppers and cook, stirring frequently, until crisp-tender, about 4 minutes. Add the green chilies, turmeric, and the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt, stirring to combine. Add the broth, bring to a boil, and stir in the chick-peas. Reduce to a simmer, cover, and cook for 10 minutes to blend the flavors.
4. Return the beef to the pan along with the peas and cook just until the beef is cooked through and the peas are hot, about 3 minutes. Stir in the lemon juice and parsley and serve.
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