4 tbsps of olive oil
2 lbs of beef stew meat
Salt and pepper
1 medium onion, diced
1 small green bell pepper, diced
1-12 oz. container of store-bought FRESH pico de gallo*
4 garlic cloves, minced
2 tsps of ground cumin
2 tsps of chilli powder
1 tsp of dried oregano
1/3 cup of all-purpose flour
2 cups of chicken broth
1-10.5 oz can of diced tomatoes with green chilies, undrained
2 bay leaves
1/4 cup of chopped, fresh cilantro
Sour cream, shredded cheese (for garnish)
Season the beef with salt and pepper. Heat 2 tbsps of the oil in a large skillet over high heat. Add the meat and cook for 2-3 minutes, just to brown it, not fully cook it (you may want to do this in two batches to avoid overcrowding the pan and steaming the meat instead of searing it). Remove the meat from the skillet and set aside. If there is any liquid in the skillet, pour it out. Now, add the remaining 2 tbsps of olive oil and reduce the temperature to medium. Add the onions and bell peppers and cook for 3 minutes. Then, add the pico de gallo and garlic and continue cooking another 3 minutes. Next, add the cumin, chilli powder and oregano and stir together. Then, add the flour and cook for 1 minute. Add the broth to the skillet slowly, stirring constantly until smooth. Bring to a boil and cook for 3 minutes to thicken slightly. Now, add the diced tomatoes, beef, and the bay leaves and stir together. Finally, pour into a slow cooker and cook on high for 5-6 hours. Just before serving, stir in the fresh cilantro, and also add salt and pepper to taste. Serve and garnish with sour cream, cheese, or even tortillas, if desired. Enjoy!
*Most of the freshly prepared pico de gallo in the grocery store come it either mild, medium, or hot. I used the mild, but if you're bold and you like a little more kick, try the medium or the hot!
