Garlic

Ingredients

• 2 Tbsp. olive oil
• 1 Tbsp. butter
• 2 – 2 ½ lbs. stew meat or chuck roast cut in chunks
• 3 tbsp. chipotle sauce
• 4 cups low sodium beef broth, more if needed, see notes below
• 5 cloves garlic, chopped
• 4 medium onions, sliced
• 2 tsp. cumin
• 1 tsp. chili powder
• 3 tbsp. cornstarch
• ½ cup water

Instructions

• To make the meat, heat the oil and butter in a large pot over medium high heat. Throw in stew meat and brown meat on each side, about 3-4 minutes. You will need to do this in two batches, so not to crowd the meat. Set meat aside.
• Add the sliced onions and garlic in the bottom of the pot and add the meat on top of it.
• In a bowl, add the beef broth, chipotle sauce, cumin and chili powder, whisk to combine and pour over the meat. Stir, then bring to a boil.
• Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender.
• When meat is tender, mix together the cornstarch and water, add to the pot and stir to combine. Cook until sauce becomes thick, about 5 minutes, and you are ready to serve.
• I recommend serving this on top of my recipe for Creamy Mashed Potatoes.

Notes