Beef And Tomato And Pepper Sauce-Guatemala(Carne En Jocon)

• 1/4 cup peanut oil
• 2 red or green bell peppers seeded and diced
• 10 oz. can of Mexican green tomatoes
• 2 cloves
• 1/2 cup beef stock, more or less
• 1 medium onion finely chopped
• 1 hot red or green pepper seeded and diced
• 4 medium tomatoes, peeled and coarsely chopped
• 1/2 tsp. oregano
• 2 Tbsp. corn meal or 2 stale tortillas or 2 Tbsp. masa harina
• 2 cloves garlic minced
• 3 lb. lean boneless beef chuck cut into 1 inch cubes
• 1 bay leaf
• salt and fresh ground pepper
• Arroz Guatemalteco (rice, Guatemalan Style)

1. Heat the oil in a heavy saucepan or casserole and saute the onion, garlic, and peppers until the onion is soft.
2. Add the meat and all the other ingredients except the tortillas.
3. The liquid should barely cover the meat.
4. Add a little more stock, if necessary.
5. Cover, and simmer gently until the beef is tender, about 2 hours.
6. If using tortillas soak them in cold water, squeeze them out, and crumble like breadcrumbs.
7. Add to the casserole and simmer, uncovered, until the sauce is thickened.
8. If using masa harina or cornmeal, mix it with a little cold water and stir into the stew, cooking just until the sauce is thickened (cornmeal will take a few minutes longer to thicken).
9. Serve the stew on a bed of Arroz Guatemalteco (rice, Guatemalan Style).

peanut oil, red, green tomatoes, cloves, beef stock, onion, hot red, tomatoes, oregano, corn meal, garlic, beef chuck, bay leaf, salt, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24230 (may not work)