Prep Time: 30 minutes
Cooking Time: 2 hours 20 minutes
Ingredients
Directions
1. Heat oil and butter in a large Dutch oven over medium-high heat. Brown meat in two batches, setting aside on a plate when browned; set aside.2. Add onions and celery to Dutch oven (add more oil as needed). Stir and cook for two or three minutes until softened, then add garlic for another minute. Add beer, beef stock, Worcestershire, tomato paste, salt, pepper, and sugar. Add beef and pan drippings back into the pot. Stir to combine. Cover and simmer for 1 hour.
3. Add carrots, potatoes, and green chilies. Cover and cook for an additional hour or until liquid is reduced and meat is tender. Add water and adjust seasonings as needed.
Nutrition Facts
Calories: 220Fat: 9 g
Carbohydrates: 11 g
Protein: 21 g
Cholesterol: 60 mg