lb.
boneless beef round steak, cut into bite-size pieces
1
tbsp.
vegetable oil
2
lb.
red potatoes, cut into 1-inch pieces
2
14 1/2-oz.
cans diced tomatoes
1
14-oz.
can beef broth
1
large onion, chopped
2
4-oz.
cans diced green chile peppers, drained
1 1/2
tsp.
minced fresh garlic
1/2
tsp.
ground cumin
Flour tortillas, warmed (optional)
Directions
In 4-quart Dutch oven brown meat, half at a time, in hot oil over medium-high heat. Return all meat to pan. Stir in potatoes, diced tomatoes, broth, onion, chile peppers, garlic, cumin and salt and ground black pepper to taste.
Bring to boiling; reduce heat to low. Cover and simmer 35 to 40 minutes or until potatoes are tender.
Serve hot, ladled into bowls. Serve with warm flour tortillas, if desired.
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