My Version of Caldillo, a Mexican Style Beef Stew
- 1 pound small cubed beef, (not ground beef)
- 3 tablespoons garlic infused or regular olive oil
- 1 can diced tomatoes with chiles
- 1/2 cup chopped onions
- 1 cup V-8 juice, lower sodium
- 2 teaspoons ground cumin
- 2 cups diced potatoes
- Salt and fresh ground pepper to taste
In a skillet add olive oil, onions, beef cubes, and bacon pieces, toss to brown all the beef.
Add can of tomatoes with chiles, v-8 juice, and the ground cumin, stir to mix.
Transfer to slow cooker set on high, cook for about 2 hours.
Add the diced potatoes, cook until potatoes are tender, about an hour.
Serve in a bowl with tortillas, or cornbread on the side.
I served it in individual cornbread cups: Fill 8 ounce ramekins about a third of the way with cornbread batter and bake. Place hot cornbread cups in a dish or bowl and ladle a scoop of stew on top to serve. Pretty tasty the juice soaks into the cornbread at the bottom.
*some recipes call for bacon fat, I used olive oil.