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Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Round steak - cubed

  2. 2 lbs 908g / 32oz Onions - chopped (large)

  3. 4 lbs 1816g / 64oz Carrots - shredded (large)

  4. 46 oz 1307g V-

  5. 8 juice

  6. 6 oz 170g Tomato paste

  7. 28 oz 795g Tomatoes - whole peeled

  8. 1 Beef broth

  9. 2 Enchilada sauce - mild

  10. 10 Bay leaves

  11. 4 tablespoons 60ml Brown sugar

  12. 2 1/2 oz 71g Chili powder

  13. 3 tablespoons 45ml Cumin

  14. 2 teaspoons 10ml Cayenne pepper

  15. 1 tablespoon 15ml Oregano

Instructions Jump to Ingredients ↑

  1. Dice the meat into 1/2 inch cubes, cutting across the grain.

  2. In a 3 gallon pot, saute the onions in some olive oil until they are soft. Add the meat and continue cooking until meat is grayish brown, about 20 minutes.

  3. Mix in all the other ingredients, bring to a boil and simmer for 3 hours.

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