Beef Stew with a Latin influence

2 teaspoons light olive oil

5 green onions, chopped

3 cloves of garlic, minced

2 small/medium tomatoes, chopped

2 tablespoons cilantro, chopped finely

1 1/2 pounds of beef stew meat, if not already-cut into small chunks

1/3 cup light beer (I used Miller Lite)

1/3 cup water

1/2 teaspoon cumin

1/4 teaspoon salt (I used kosher salt)

1 bay leaf

1 1/2 cups of baby red potatoes, quartered

In a large heavy pot on medium heat add the olive oil. Then add green onions and garlic, saute for a couple of minutes, then add the tomatoes, salt and cilantro and cook for a couple more minutes, stirring frequently.

Add stew meat, water, beer, cumin, bay leaf and a pinch of salt if needed.

Reduce heat to low heat and cover with a lid, let that cook for 1 1/2 hour and add more water if needed, stirring occasionally. Make sure beef is tender.

Add potatoes and cook for another 20 minutes, just make sure they are tender too!

Then serve over warm jasmine or brown rice and top with a couple of chopped green onions.

Enjoy!