El Charro Cafe Red Chili Beef Stew

El Charro Cafe Restaurant Recipe

3 pounds roast beef (eye of round, brisket or chuck), cut into 12 pieces
1 cup flour
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup oil
3 cups enchilada sauce
1 tablespoon garlic puree
1 teaspoon oregano

Cut the meat  into 3/4 is pieces, and place, a handful of time, into a paper bag containing the flour, salt, and pepper. Shake well. Repeat with remaining meat. In a large skillet heat the oil. Add the meat, a batch at a time so the skillet is not over crowded. Brown meat slowly. Add the enchilada sauce garlic puree and oregano. Cook over low heat 1 hour or longer, or until the meat is tender, stirring frequently to prevent scorching. Add a little hot water if necessary. Makes 6 to 8 servings.

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