Beef and Tomatillo Stew

This was actually supposed to be ropa vieja, but since we had so many tomatillos to use up, I decided to whip up a stew with them and a chuck roast instead.

oil (I used leftover bacon grease)
1 (2 1/2 lb) beef chuck roast, chopped
1/2 onion, chopped
2 cloves garlic
1 t ground cumin
1 ground coriander
salt and ground black pepper to taste
1 lb tomatillos, quartered
water or broth just to cover
2-3 large potatoes, peeled and diced

Heat a Dutch oven over medium high heat. Drizzle with a little oil and brown beef. Stir in onion and cook about 5 minutes. Stir in garlic and cook another minute or so. Add seasonings and stir. Add to slow cooker. Top with tomatillos and water.


Cover and cook on high 3-4 hours or low 7 to 8 hours, or til the beef is tender. Add potato during last hour or so.

Carefully remove beef pieces and shred. Return to cooker to heat through.

I served the stew with biscuits.
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