Ingredients

The following ingredients have 10 Servings
  • 3 tablespoons extra virgin olive oil
  • 2 pounds stew meat
  • 1 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cups chopped white onion
  • 2 cups diced carrots
  • 1 teaspoon minced garlic
  • 1 pound chopped diced potatoes (cooked)
  • 4 ounce can Old El Paso diced green chilies
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces reduced sodium beef broth
  • 2 cups water
  • 1 packet Old El Paso Taco Seasoning
  • 1 tablespoon hot sauce (such as Cholula)
  • 1 cup sour cream

Instruction

  • Heat oil in large dutch oven over medium high heat. Place beef, flour salt and pepper into a large zip top bag. Close bag and shake all ingredients together to coat beef. Carefully transfer flour coated beef to hot pan shaking off extra flour.
  • Cook and brown until nearly cooked through. Transfer beef to a large bowl and set aside. Add more oil to pan, reduce to medium heat and add onions, carrots and garlic, stirring until softened. Stir in potatoes, cooking and stirring until cooked and browned. Stir in cooked beef, reduce heat to low. In a large saucepan melt butter over medium high heat, then whisk in flour, salt and pepper until combined.
  • Slowly whisk in broth, continuing to whisk until thickened. Transfer to pot with beef and vegetables. Stir in water, taco seasoning, hot sauce and sour cream. Stir in Old El Paso Taco Seasoning until well combined. Simmer on low until ready to serve.