Email to Terry Ward      

Colorado Stew

Recipe Introduction


The American Country Inn and Bed and Breakfast Cookbook, Vol 2





List of Ingredients



• 3 to 4 pounds lean round steak, cut into 1 inch pieces
  
• 1/4 cup oil
  
• 2 cups chopped onion
  
• 1 tablespoon minced garlic
  
• 5 (10 ounce) cans mild enchilada sauce
  
• 1 to 2 cans water (as needed for consistency)
  
• 4 to 6 cups diced cooked potatoes
  
• 4 cups cooked pinto beans
  
• shredded Cheddar cheese
  
• flour tortillas or hot cornbread
  






Instructions



1. In a large skiller, brown the meat in the oil. Remove meat to a plate and cook onions and garlic until softened. Return meat to pot, add the enchilada sauce, and 1 can water. Cover and simmer for at least 1 hour, until meat is tender. Add the potatoes and beans and simmer 30 minutes. Add any additional water needed to achieve the desired consistency. Top with Cheddar cheese and serve with tortillas or hot cornbread.
   
   
2. Servings: 10