Mexican Beef Stew

So in the past few weeks aside from learning the ropes in mommyhood I have been trying some new recipes! My favorite so far has been my Mexican beef stew! I was shopping at Albertson's and happened upon some freshly roasted Hatch Chiles and I knew I had to make something with them, so here's my recipe for my readers.

Mexican Beef Stew:

Ingredients: (these are not set in stone! Don’t like something? Substitute something else! Very loose interpretation)

Beef for stew (about 1 lb.)

Red potatoes, quartered and then halved again

Baby carrots, cut in half

½ of a cabbage head, sliced thinly

Spinach, two large handfuls, chopped

1 red bell pepper, diced

4-5 cloves of garlic, chopped finely

½ lb. roasted hatch chiles

½ an onion, chopped

1 bunch of cilantro, chopped

1 can of chick peas, rinsed

1 can of diced stewed tomatoes

1 can of tomato paste

1 32oz vegetable broth

Direction:

·        Melt 1-2 TBL spoons of butter in a pan and start browning beef, cook to medium and remove from heat. At the same time boil red potatoes and carrots until soft. Drain and set aside.

·        In a crock pot, put everybody in the pool! Set on high and cook for about 4 hours or until cabbage is translucent.

·        Season however you like! I sprinkled a thin layer of garlic and onion powder, salt and pepper.

If you can’t already tell I kind of winged this, I never write down recipes I try but this is definitely a keeper! Fed two people for three days, for lunch and dinner. AND we didn’t get tired of it! Also relatively cheap to make. Let me know how you made the recipe your own in the comments section!

Next week I hope to get back into up-cycling and crafting so check back to see what I made!

Until next time, MMM