Mexican Beef Stew

Serves 6

2 tablespoons vegetable oil
2½ pounds beef chuck roast, trimmed and cut into bite-size pieces
2 cups coarse chop onion
3 cloves garlic, mincedMexican Beef Stew
1 (32 ounce) carton Swanson's Beef Cooking Stock®
1 (28 ounce) can Roºtel® Diced Tomatoes With Green Chiles© (original or mild)
4 tablespoons Olde Westport Cattlemen's Choice Beef Sauce Blend®
4 teaspoons smoked paprika
2½ cups cubed potatoes (about 2 pounds)
1½ cups sliced carrots
2 large Poblano chili peppers, diced (or green bell peppers, less spicy)
½ teaspoon salt, or to taste

Heat oil in a 6 quart saucepan over medium-high heat, Add beef, onion and garlic in small batches, cook until well browned (important). Stir in beef stock and tomatoes, bring to a gentle boil, lower heat, cover, simmer for 30 minutes or until beef is tender. Stir in remaining ingredients, bring back to a simmer, cover, cook until vegetables are tender, stirring occasionally.

Olde Bill's Comments: Serve over rice or mashed potatoes