Mexicana Stew


Mexicana Stew

2 Hr 10 Min

A little of this and a little of that make this Mexicana Stew a zesty dinner choice!

What You'll Need

  • 3 pounds beef flank steak, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 2 pounds fresh mushrooms, cut in half
  • 3 large onions, chopped
  • 4 garlic cloves, minced
  • 4 (4-ounce) cans chopped green chilies, drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup Chianti or other dry red wine
  • 2 teaspoons salt
  • 1 teaspoon black pepper

What to Do

  1. In a large bowl, combine steak and flour; toss to evenly coat the steak.
  2. In a soup pot, heat oil over medium-high heat. Add beef and cook 5 to 6 minutes, or until all sides are browned, stirring constantly.
  3. Add remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 2 to 2-1/2 hours, or until beef is fork-tender, stirring occasionally.


Served over hot cooked rice, this makes a satisfying one-bowl meal.

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