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Ingredients
1 Tablespoon olive oil
1 Pound beef stew meat, cut into 1" cubes
1 Large onion, cubed
2 Medium carrots, peeled & cubed
3 Garlic cloves, chopped
1 (15 1/2 ounce) Can stewed tomatoes, undrained
1 Cup canned beef broth
1 (4 ounce) Can diced green chilies, undrained
1/2 Cup (2-12 ounce cans) sliced pimiento stuffed green olives
2 Tablespoons dried oregano
1/3 Cup fresh cilantro, chopped
Instructions
Heat oil in heavy large Dutch oven over high heat.
Season beef with salt and pepper, add to Dutch oven and saut� until brown, about 5 minutes.
Add onion, carrots, and garlic; saut� 5 minutes. Add tomatoes, broth, chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour.
Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper, stir in cilantro, serve hot.