This is heavily adapted from the original recipe. I hate things like “1/3 cup beer” if I am not in the mood to drink the rest I put the whole bottle in instead of wasting it! I also didn’t want to buy special seasonings I would probably not use again so I spent a while looking online for substitutions. The flavor of this was great. I topped mine in hot sauce which perfected the meal.
- 2 tsp olive oil
- 1 cup scallions, chopped
- 3 cloves garlic, minced
- 4 tomatoes, chopped
- 1/4 cup cilantro, minced
- 1 – 1.5 lb choice round beef stew, cut into small chunks
- 12oz bottle light beer
- 1 tsp cumin
- 1 tsp Mexican oregano
- Dash onion powder
- 1/2 tsp chipotle pepper powder
- Dash black pepper
- 1/2 tsp paprika
- 1/2 tsp white vinegar
- 1 bay leaf
- salt to taste
- 10 oz baby red potatoes, halved or quartered
In a large dutch oven or heavy pot, heat oil over medium heat. Add scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
Add beef to the pot along with beer, spices, vinegar and salt if needed. Cover and simmer on low heat 1 1/2 hours. Test to make sure beef is tender, if not cook another 15 minutes.
Add potatoes and cook until soft, about 20 minutes depending on the size.
Serve over rice and with hot sauce.