Beef Green Chili Stew- like at Tune Up Cafe in Santa Fe

There's a lot of good green chili stews out there, but Pat and I both thought this was the best we'd ever tasted. 

bacon grease or fat of choice

2 steaks + seasonings of choice 

1 carrot

1 celery stalk

1 onion

6 cloves garlic

salt and pepper to taste

Cumin

Oregano 

(-additional seasonings if desired- bay leaf, parsley, etc)

2/3 c. flour

2 quarts beef broth 

1 15oz. can Muir Glen tomato sauce

1 c. (canned or fresh) green chilies (Hatch- mild or hot)

1 large russet potato, peeled and diced (I prefer to bake it first- but you can cook in the broth)

3 green onions sliced

Sear steak in butter or bacon fat until browned on outside. It is fine to cook it through. Set aside covered, not tightly with foil. When cooled, dice to desired size.

 In the same pan, add a bit of butter and saute finely diced carrot, celery, & onion, and later garlic. 

Add spices to taste: cumin, pinch oregano, and 1-2 cups of roasted, diced mild green chili.(Roast over fire until black, let rest and then peel or slide off most of the black skin when cool). 

Add diced steak back in and salt and pepper. Stir in flour and brown a couple minutes.

Whisk in a hearty flavorful beef broth, and an 8 oz can of tomato sauce. Let this simmer for an hour to get steak soft.

Add green onions, and russet potato peeled and diced. If the potato is raw, let it continue to simmer another half hour until it is soft. 

Simmer all together for at least 2 hours until stead is very tender. 

Serve with flour tortilla on the side.