Mexican Beef Stew

Submitted by: Kristine Broadbent
 
2 TBS. Olive Oil
1-1/2 lb.  Beef roast – cut in 1 inch cubes
¼ cup flour
1 cup chopped onion
2 gloves garlic minced
2 (14.5 oz) cans of whole tomatoes, undrained & cut up
2 cans water
1 (28 oz) can red chile sauce (I use Las Palmas, medium)
1 (4.5 oz) can chopped green chilies
 
Brown meat, add flour – stir to coat beef.  Add onions & garlic.  Cook 3 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat to low and cook for 6 hours.  Can serve topped with shredded cheese, sour cream and tortilla chips if desired.