
Ingredients (amounts are approximated)
1 lb of organic beef tips
1 can crushed tomatos
3 minced garlic cloves
1 bay leaf
1/4 cup chopped bacon (Another leftover item in the fridge that was gettin' close to its expiration date! I can't throw bacon into the compost either so into the stew it went.)
1 cup chopped cilantro
1 tsp dried oregano
1 tsp chili powder
1 tbsp cumin
6 peeled and diced smallish new potatos
1 4oz. can of diced green chiles (thinking next time I may use two cans)
app. 6-10 oz of beef broth
1/4c dry white wine (I would have used red if I had any, the white worked fine)
salt to taste
Everything goes in the crockpot. Slow cook on low heat for 7-12 hours. Serve with warm tortillas and garnish with cilantro and queso fresco, which I didn't have, but know would have been good. I didn't save enough cilantro for garnishing either. I thought of that when I was snapping the photo. Would have made a much nicer picture. I also think I will reduce the amount of extra liquid I put in too. It turned out a little more soupy than I wanted, but tasty nonetheless.
Is hump day really almost over. Wow. The end of the week is in sight. We're taking it easy this weekend, no camping at least. We were invited to a kids Halloween party on Saturday. Casey volunteered to be a ghoul for the haunted hay ride. He can haunt me anytime!
6 comments:
I have made a similiar stew - instead of the beef broth I used V8 - delicious, nutritious and it thickened the sauce nicely!
Great idea Kelli!
Mmmm I am definitely going to make this. And not to self, buy a comal!! Mine got lost in our moves. Thanks for the recipe!
I totally had to Google 'comal' but now I want one! This dish looks amazing - a great fall dish!
A comal is a necessity! One of my biggest pet peeves are microwaved tortillas.
I am SO hungry now!
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