Beef Green Chile Stew

Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches.

Set aside.

In same dutch oven, saute the onions until lightly golden.

Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated.

Add broth, potatoes, salt cover and bring to a boil.

Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew.

Add green chile, tomatillo salsa and bell pepper cook 25 more minutes.

Add cilantro and serve.Top with fresh onion, fresh cilantro, dallop of sour cream & crunchy tortilla chipsSteps for SalsaPlace first 4 ingredients on baking sheet toss with oil, salt and pepper.

Broil till all sides are slightly charred.In a sauce pan add water and cilantro, bring to boil.

Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.