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Mexican Beef and Tomatillo Stew (Entomatado de Res)
This classic Mexican dish, based on a recipe in “Tu Casa Mi Casa” by chef Enrique Olvera, uses tart and tangy tomatillos to balance the richness of beef. Yukon Gold potatoes lend the broth light body while giving the stew more substance. This recipe is about as simple as can be—most ingredients go into the pot without browning and cook in the oven for a couple of hours, then the tomatillos and potatoes are added, and the stew finishes in the oven for another hour or so. Serve with warmed tortillas on the side.
pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks
medium yellow onion, cut into 1-inch chunks
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