Title: Green chile stew
 Categories: Soups, Main dish, Beef, Stew
      Yield: 6 Servings
 
      4 lb SIRLOIN OR ROUND STEAK
      1 lb ROASTED, CHOPPED GREEN CHILE
      2 x  MEDIUM RED ONIONS
      2 ts GARLIC POWDER
      4 x  FRESH TOMATOES, PEEL, CHOP
      2 ts SALT
      1 ts OREGANO
    1/2 ts THYME
    1/4 ts CELERY SALT
      1 ts BLACK PEPPER
    1/4 c  OLIVE OIL
      2 qt BOILING WATER
 
  IN A LARGE PAN SAUTE ONIONS AND GARLIC IN THE OLIVE OIL UNTIL ONIONS
  ARE TENDER. CUBE THE STEAK AND ADD TO THE ONIONS. LIGHTLY SEAR THE
  STEAK. STIR IN THE SEASONINGS. ADD 1/2 TEASPOON OF GARLIC POWDER TO
  THE CHILES. STIR THE CHILES INTO THE MEAT. NEXT ADD CHOPPED TOMATOES
  TO THE MIXTURE. ADD THE BOILING WATER. COVER AND LET SIMMER ON LOW
  FOR 20 MINUTES. TURN OFF HEAT AND LET STAND FOR 10 MINUTES. SERVE
  WITH PINTO BEANS AND FLOUR TORTILLAS. PINTO BEANS: PRESOAK BEANS IN
  WATER FOR 4 TO 5 HOURS OR OVERNIGHT. PLACE THE SOAKED BEANS AND THE
  REST OF THE INGREDIENTS IN A CROCK POT. ADD ENOUGH WATER TO COVER THE
  BEANS. COOK BEANS UNTIL TENDER, ALL DAY, ON HIGH, IN THE CROCK POT OR
  1 1/2 TO 2 HOURS ON THE STOVE TOP. NOTE: PLACE THE PINTO BEANS ON THE
  PLATE FIRST, THEN COVER WITH STEW.