INGREDIENTS
1 1/2
lbs Beef stew meat
2
Carrots, medium
1
Cilantro, Fresh
1 14 ounce can
Fired roasted corn
2
Garlic cloves
1
Jalapeno pepper
1/2 tsp
Mexican oregano, ground
1/2
Onion
1
Poblano pepper
2 1/2 cups
Chicken broth
1 tbsp
Tomato paste
1/2 cup
Salsa, medium
1 tsp
Black pepper, ground
1 pinch
Cayenne pepper, ground
1 tsp
Chili powder
2 tbsp
Flour
1 tsp
Salt, coarse
2 tbsp
Olive oil
1 tsp
Cumin
2 tbsp
Red wine
3
4 medium yukon gold potaotes, large diced (no need to peel!)