Monday, March 11, 2013

Mexican Stew

Mexican Stew

Top Sirloin (or whatever cut you have on hand)
2 Yellow Onions
2 Sweet Potatoes
2 Cans of Beef Broth
4 Cloves of Garlic
Black Pepper

1. Dice your meat into bite-sized pieces and brown on medium heat. You do not have to cook the meat all the way through (it will finish cooking in the soup), just brown on both sides for a few minutes
2. While meat is browning, chop up your sweet potatoes and onions into whatever size you'd like. I chopped mine into bigger pieces so the stew was a bit more chunky
3. Mince garlic
4. Grab a large soup pot and put both cans of beef broth in. Then add in the browned meat, chopped sweet potatoes/onions, and minced garlic. This is where you'll add in your spices. I didn't put a specific amount of each spice because it's going to depend on how you want it to taste. I like things spicy, so I put quite a bit in of each...
5. Mix everything in and bring to a boil. Let boil for about 5 minutes, then turn down the heat, cover and let simmer for 2-2.5 hours. EASY PEEZY!
**HINT: eat with the following post ----->Cilantro Lime Sauce!!!!

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