Tangy Stew Meat Dish

Tangy Stew Meat Dish

Makes 4-6 Servings


  • 2 lbs stew meat
  • 4 cups water
  • 1 medium onion
  • 4 cloves garlic
  • 2 cups stew meat stock
  • 2 tomatoes, chopped
  • 2 poblano peppers, peeled and deveined, in strips
  • 1 cup orange juice
  • ½ tsp thyme
  • ¼ tsp oregano
  • 2 tbsp vinegar
  • 2 tsp cornstarch
  • Salt and pepper


  1. Cook the meat by your method of choice (pressure cooker, braising on stove top or crockpot) with 4 cups water, ¼ of the onion (chop the rest and reserve for next steps), 2 whole peeled garlic cloves and salt. Cook the meat until tender.
  2. Take the meat out of cooking pot and sieve the stock, reserving 2 cups. Cook the rest of the ingredients, except cornstarch, over medium heat until it boils.
  3. Dissolve cornstarch in ¼ water, add to previous ingredients and stir until it mixes in. Add the meat, season with salt and pepper, cover the pot, and simmer for 10 more minutes.