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. 

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 diced steak 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. 

Add green onions, and a russet potato peeled and diced small.

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). 

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

Serve with flour tortilla on the side.