Green Chile Stew

1 tablespoon oil

2 pounds cubed beef or pork stew meat

1 medium onion, chopped
2 T Flour

1½ cups beef broth (I use 2 cans of Campbell's Beef Consomme)

1 (4-ounce) can chopped green chilies

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

2 large potatoes, peeled and cubed (I use 4 large potatoes)

Heat oil in a large pot over medium heat. Brown meat and onion until the onion is translucent. Add flour and stir until cooked/toasty. Add broth and green chilies. Stir in cumin, garlic powder, salt and pepper. Bring to a boil. Reduce heat and simmer for 1 hour. (Add more broth or water if needed while simmering.) Stir in cubed potatoes and simmer an  additional 30 minutes, or until tender.

Note: This is easy to convert to a slow-cooker recipe. Add browned meat and everything but the potatoes to a slow cooker. Cook on low 4 to 6 hours. Add potatoes for the final hour.