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BellaOnline's American Regional Cuisine Editor

Green Tomato Stew

This recipe makes 4 servings of a thick and yummy southwestern stew -

½ cup flour
Salt and fresh ground pepper
2 pounds of boneless beef chuck, cut into 1-inch cubes
3 or 4 T vegetable oil, or lard or bacon drippings
1 large onion, chopped
I large clove garlic, minced
1 small hot green pepper, seeded and minced
2 cups beef stock or broth
4 medium sized green tomatoes (about 2 pounds), sliced
1 can (4 ounces) mild green chilies, drained and chopped
2 cups fresh corn kernels (from 4 large ears)
Chopped fresh parsley

1. Turn on the over to 350 degrees F to preheat.
2. On a plate, combine the flour with 1 teaspoon salt and ½ teaspoon of ground pepper.
3. Coat the beef pieces with the flour mixture and set the extra flour to the side, for use later.
4. In a medium large pot, heat 2 Tablespoons of oil until it is hot.
5. Brown the pieces of meat, several at a time. It is ok to add more oil if you need it. Put the beef on a plate
6. If there is an excessive amount of fat in the pot, discard all except keep 1 Tablespoon.
7. To this oil/fat add the onions, and cook them for about 4 minutes.
8. Add the garlic and hot green peppers, cook them for 4 minutes.
9. Return the meat to the pot, and sprinkle with 2 Tablespoons of the reserved flour mixture.
10. Cook, stirring constantly, for about 2 minutes.
11. Slowly stir in 1 cup of the beef stock, scraping the sides and bottom of the pot with a wooden spoon.
12. Add the tomatoes, and the mild chilies, and the rest of the stock.
13. Heat to boiling, cover the pot, and bake in the oven for 1 hour
14. During the hour in the oven it will be necessary to remove pot from the oven to stir occasionally.
15. When the hour is up - stir the corn into the stew and continue to bake, stirring occasionally
16. Add more stock if the stew becomes too thick, and cook until the meat is tender, usually about one more hour.
17. Add salt and pepper to taste
18. Sprinkle with parsley and serve with rice.

The Inter-Tribal Indian Ceremonial- on the second weekend in August is the oldest and largest exposition of Native American Pueblo and Plains cultures. This is held in Gallup, New Mexico. To participate in the parade one must be a Native American. The foods served will be Native American: corn stew, red and green chilies, oven bread, and fry bread.

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