A hearty and flavorful stew inspired by Southwestern cuisine, perfect for warming up on a chilly day.
Heat the oil in a Dutch oven over medium-high heat.
Ensure the oil is hot before adding the beef to achieve a good sear.
Add the beef and brown on all sides.
Avoid overcrowding the pot to ensure even browning.
Stir in the onion, garlic, and bell pepper, cooking until softened.
Stir frequently to prevent the garlic from burning.
Add the cumin, oregano, bay leaf, and sugar, stirring to combine.
Toast the spices briefly to enhance their aroma.
Pour in the beef broth, diced tomatoes, green chilies, and beer. Bring to a boil, then reduce heat to simmer.
Cover the pot to retain moisture during simmering.
Add the pinto beans, potatoes, and cilantro. Simmer until the potatoes are tender.
Stir occasionally to prevent sticking.
Serve the stew in bowls, topped with cheese and sour cream, alongside warm tortillas.
Warm the tortillas in a dry skillet for added flavor.
Continua nella nostra app per un'esperienza migliore
