Beef, Green Chili And Tomato Stew - cooking recipe

Ingredients

1/4 cup vegetable oil
3 lbs boneless beef chuck roast, cut into 1 inch cubes
2 onions, chopped
2 garlic cloves, minced
3 -4 red potatoes, cut into cubes
1 (29 ounce) can roma tomatoes, with juice
2 (4 ounce) cans chopped green chilies, drained
1 (12 ounce) can beer
1 cup beef broth
2 teaspoons dried oregano, crushed
1 1/2 teaspoons ground cumin
2 tablespoons Worcestershire sauce
salt
pepper

Preparation

In a Dutch oven, heat oil over medium heat until hot.
Pat the meat dry with paper towels and brown in batches, transferring the meat to a bowl with a slotted spoon as they are done.
In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
Stir in the garlic and cook for one more minute.
Return meat to the pot with any juices in the bowl and add the potatoes, tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce.
Season with salt and pepper to taste.
Bring to a boil and reduce heat.
Simmer, partially covered, for 2 1/2 hours or until meat is tender.