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Beef & 2 Pepper Stew


      1 1/4 pounds beef tip roasts, well-trimmed, cut in 1-inch pieces
      1/2 cup coarsely chopped onions
      1 large garlic clove, minced
      1 tablespoon vegetable oil
      1 1/2 teaspoons dried oregano
      1 teaspoon ground cumin
      1/2 teaspoon crushed red pepper pods
      1/2 teaspoon salt
      4 tomatoes, chopped, divided
      1/2 cup water
      4 ounces canned green chiles
      1 tablespoon cornstarch
      1/4 cup green onion tops, sliced


    Brown beef, onion and garlic in oil in Dutch oven. Pour off drippings. Combine oregano,  cumin, red pepper and salt; sprinkle over beef. Add 3 cups tomatoes and water, stirring to  combine; reserve remaining tomato. Cover tightly and simmer 1 hour 55 minutes or until  beef is tender. Meanwhile drain green chilies; reserve liquid. Cut chiles into 1/2-inch  pieces; add to beef mixture. Combine cornstarch and reserved liquid; gradually stir into  stew and cook, uncovered, until thickened. Stir in reserved tomato; garnish with green  onion tops.

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