Carne En Abobo(Guatemala)

• 1/4 cup peanut oil (or vegetable oil)
• 1 med onion, finely chopped
• 2 cloves fresh garlic
• 2 red or green (sweet) bell peppers, seeded & chopped
• 2 14.5-oz. cans diced tomatoes with green chilies
• 1 14.5-oz. can regular diced tomatoes
• 3 lb. stew beef
• 1 11-oz. can tomatillos (Mexican green tomatoes---found in the Mexican food section of the market)
• 1 bay leaf
• 2 whole cloves
• 1/2 tsp. oregano
• About 1/2 cup beef stock
• Salt & pepper
• 2 Tbsp. masa harina (or regular cornmeal)
• Cold water

1. Heat oil in a Dutch oven over medium heat.
2. Saute onion, garlic, and peppers until onion is soft.
3. Add meat, tomatoes, chilies, spices and beef stock.
4. (The liquid should cover the meat; if it does not, add a little more beef stock.)
5. Cover and simmer over low heat until beef is tender (about 2 hours).
6. Mix masa harina (or cornmeal) with a little bit of cold water.
7. Stir into the stew and heat until thickened.
8. (If there is a lot of liquid, you may need to add a bit more thickener.)
9. Remove the bay leaf, cloves, and any stems from the tomatillos.
10. Serve the stew on a bed of rice.

peanut oil, onion, garlic, red, tomatoes, regular, stew beef, section, bay leaf, cloves, oregano, beef stock, salt, masa harina, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24257 (may not work)