Ingredients
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2
-
2
-
2
-
1
-
2
-
2
-
1
-
1
-
4 - 5
-
1 - 2
-
-
-
-
-
Directions
Los Rios Stew,They serve this at a little cantina near where I live. Doesn’t look so good, but the taste is fabulous.,Mmmm….Quick and delicious stew. I brought it to a simmer on the stove and then transferred it to the crock pot and cooked it on low for about 5 hours. I only used a 1/2 teaspoon of cumin, DH isn’t a fan and added a teaspoon of dried oregano. Looking forward to the leftovers. Thanks for posting the recipe.,I have been wanting to try this for a long time and finally got around to making it last night for dinner tonight. I cut a rump roast into bite-size pieces and followed the rest of the recipe except leaving out the green peppers. The meat was tender in the time stated (1 1/2 hours). The flavor was excellent – very rich and well seasoned. I put a corn tortilla in the bottom of each bowl and then put the stew on top of that and reheated. Also added some mexican cheese on top. Everyone in my family enjoyed it and it was very easy to make so I know I will be doing this again. Thanks for posting!
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Steps
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1
Done
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In a Dutch Oven, Heat Oil; Saute Beef Until Browned on All Sides. |
|
2
Done
|
Add Remaining Ingredients Except For Cheese. |
|
3
Done
|
Bring to a Boil; Lower Heat and Simmer For 1 1/2 Hours or Until Meat It Tender. |
|
4
Done
|
Ladle Stew Into Individual Serving Bowls; Top With Cheese. |
|
5
Done
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I Usually Serve This With Corn Bread. |
