Well, I was determined to try, try again and make it up to you. I think I succeeded. This recipe looks like a lot more work, but it really isn’t much more. Especially since most of it is done the night before.
This isn’t going to be a very long introduction or post, like I usually do. I just wanted to get this up as soon as I could. If you haven’t heard, BlogHer Food was this past weekend, and I think I am still in conference overload coma. Just trying to get back into daily life. It always takes me forever.
If you have the gumption to try this recipe, please let me know if you like it. I was quite pleased, as were the boys. (I had an extra one to feed since Grandpa was visiting at the time.)
- 2 Oranges (juiced)
- 2 Limes (juiced)
- 1 Red Onion (chopped)
- 1 small bulb Garlic (chopped)
- 1 tablespoon Cumin
- 1 teaspoon Oregano
- ½ teaspoon Ancho Chili Powder
- 2½ pounds Chuck Roast
- 1 bunch Cilantro (chopped well)
- 2 large Tomatoes (chopped)
- 2 Peppers (your choice of color: Green, Red, Yellow, or Orange)
- 6 ounces Tomato Paste
- 14 ounces Tomato Sauce
- 1 cup Beef (or Chicken) Broth (I used chicken, and it was good.)
- 1 cup Corn (frozen, canned or fresh - your preference)
- 1 Lime
- 2 - 4 cups Rice (cooked) (depends on how much you like)
- Mix together juices, onion, garlic, cumin, oregano, and chili powder.
- Pour over chuck roast and marinate, in the fridge, over night. (I just use the crockpot bowl.)
- The next morning, add cilantro, tomatoes, and peppers.
- Mix tomato paste and tomato sauce with beef broth. (If you want it less soupy, leave out the broth.)
- Pour mixture over the roast.
- Cook in the crockpot on high for 6 hours.
- In the last ½ hour, add the corn.
- Dish stew over rice.
- Squeeze ¼ of a lime over each serving.
So, there you have it. Not much more to say. Have a great day. I’m off to curl.
Yes, I curl.
Until later, here’s to…Living better, easily!™
PPPS – I am also linking this post to Gluten-Free Wednesdays hosted by Linda at The Gluten-Free Homemaker.