… or more like a twist on a beef stew.
- 1 lb mexican style sausage
- 2 (or so) pounds beef stew meat
- 2 passila peppers roughly chopped
- 2 medium onions roughly chopped
- 4 or 5 cloves garlic roughly chopped
- 1 28 oz can chopped tomatoes (Muir Glen fire roasted)
- 1 can tomato paste
- 1 bottle dark mexican beer
I pulled the casing off the sausage and cooked it over low heat in our big casserole dish until it was cooked and the fat had rendered out. Then I set that aside while I browned the beef. Once the beef was brown, I pulled it out from the pot. Then the peppers, onions and garlic went into the pot and softened over low heat.
I deglazed the pan with the beer, then added all the meat back in. Then I added the tomatoes and tomato paste. I seasoned with some ground cumin and simmered for about an hour and a half. Then I tasted for seasoning (needed a little salt) and served with corn chips, grated cheese and chopped scallions.
A yummy dinner. And lots of leftovers for quick dinners in the future.