Green Chili Stew

• 2 tbsp olive oil
• 2 1/4 lbs beef chuck steak, cut into 1-inch cubes
• 1 None onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 tsp ground cumin
• 2 None fresh long green chili peppers, seeded and thinly sliced
• 2 cups beef stock
• 1 tbsp tomato paste
• 3 None tomatoes, chopped coarsely
• 1 lb small new potatoes, halved
• 4 None flour tortillas
• 1/4 cup coarsely chopped fresh cilantro

1. Heat half of the oil in large ovenproof skillet on high heat. Cook steak, in batches, stirring, until browned all over. Remove from skillet.
2. Preheat the oven to 350u0b0F.
3. Heat remaining oil in same skillet. Cook onion, garlic, cumin and chili pepper, stirring, until onion softens. Add stock and tomato paste; bring to a boil, stirring. Return steak to skillet. Cover.
4. Bake for 45 mins. Add tomato and potato; cover and bake for 35 mins. Uncover; bake 20 mins.
5. Meanwhile, cut each tortilla into six wedges. Place, in single layer, on baking pan. Toast in oven about 8 mins or until crisp.
6. Stir cilantro into stew. Serve with tortilla crisps.

olive oil, beef chuck steak, onion, garlic, ground cumin, green chili peppers, beef stock, tomato, tomatoes, new potatoes, flour tortillas, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35733 (may not work)