This wonderful and easy recipe comes from a good friend who resides in Ruidoso, New Mexico. I have made it several times and it is always a hit. I use fresh roasted green chili peppers, but you can also get them in the can and they are great too. This is a perfect meal for the cold weather months. Hope you enjoy.

1 Tbs. vegetable oil

2 pounds of cubed beef stew meat

1 onion, finely chopped

1 can of diced tomatoes with green chili peppers

1 1/2 cups of beef broth

2 roasted green chili peppers, finely chopped or two 4 ounce cans of chopped green chili peppers

2 fresh cloves of garlic, finely chopped

1 tsp. ground cumin

salt to taste

1 tsp. ground black pepper

2 large potatoes, peeled and cubed (small cubes)

In a large pot, over medium heat, heat the oil and brown the stew meat and onions until onions are translucent; about 5 minutes.  Pour in the diced tomatoes with chili peppers, beef broth and chili peppers.  Stir in the fresh garlic, cumin.  Salt and pepper to taste.  Bring to a boil, reduce heat and simmer for 1 hour.  Add a little more beef broth or water if needed during simmering. Stir occasionally. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Serve with cornbread, tortilla chips or crackers.

Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at