Cowboy Beef and Hominy Stew recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Cowboy Beef and Hominy Stew

Serves 6-8

Ingredients:

  • 2 pounds Certified Angus Beef ® chuck arm roast, cut into 2-inch cubes
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon cracked black pepper
  • 2 tablespoons canola oil, divided
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1/4 cup flour
  • 2 (4-ounce) cans diced green chilies
  • 5 cups beef broth
  • 1 (14-ounce) can diced tomatoes in sauce
  • 2 (14-ounce) cans hominy

Instructions:

  1. Season beef cubes with 2-teaspoons salt and 1-teaspoon pepper. Heat 2-tablespoons oil in a large Dutch oven or heavy-bottomed pot. Working in batches, sear beef cubes on two sides and reserve to a clean plate.
  2. Turn heat to medium, add remaining 1-teaspoon canola oil, red onion, garlic, cumin and oregano; sauté 4-5 minutes. Sprinkle flour evenly over mixture and constantly stir 2 minutes.
  3. Stir in green chilies and beef broth and bring to a boil while constantly stirring. Add tomatoes and seared beef. Reduce heat to low and simmer, uncovered, for 2 hours.
  4. Stir hominy into the stew and simmer 20 minutes.

No Nutritional Information Available

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