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    Tex-Mex Beef Stew

    Source of Recipe


    4 lb roast, cut into 1 inch cubes
    olive oil
    7 oz can green chilies
    1 can tomatoes, chopped
    1 8 oz can tomato sauce
    1 onion, chopped
    1 bell pepper, chopped
    6 cloves garlic, chopped
    1 Tbs ground comino (cumin)
    1 tsp coarsely ground black pepper or more
    1 bunch cilantro, chopped
    juice of one lime
    a few chopped jalpenos

    Brown beef in batches. Then add remaining ingredients. If you don't
    have enough liquid add beef broth or water.

    Pressure cook for 30 minutes. Let pressure drop on its own. Or
    simmer covered for about 1+ hours or until tender.

    Serve alone, over rice, or in tacos or buritos.




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