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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 pounds beef chuck, cut into 1 inch cubes 1 1/2 pounds pork butt, trimmed and cut into 1 inch cubes 2 tbsp. olive oil 2 cloves garlic, peeled and minced 2 medium onions, peeled and diced 4 ounce can diced green chilies 2 red bell peppers, stemmed, seeded and chopped 2 bay leaves 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. salt 1 tsp. pepper 14.5 ounce can diced tomatoes 1/2 cup red wine 1/2 cup beef broth
Directions
Heat the oil in a large skillet over medium high heat. Add the beef and pork and cook until browned, stirring frequently. Add the garlic and onions and cook about 8 minutes until tender, stirring frequently. Transfer to a crockpot and add the diced chilies, bell peppers, bay leaves, oregano, cumin, salt, pepper, tomatoes, wine and broth. Cover and cook on Low 8 to 10 hours. Discard the bay leaves before serving.
Serves 6 to 8.
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