Recipe of the week: Green Chili Stew

2 Lbs Beef, Pork, or lamb cut into bite-sized pieces
2 Tbls Vegetable oil
1 Red onion, diced
1/3 Cup Flour
1 Can Rotel Diced Tomatoes
1 6oz can tomato puree
1 Tbls minced garlic
1 Tbls Crushed oregano
1 Tsp coriander
2 Tsp cumin
1 Jar Austin Spice Co. Green Chili Salsa
1 1/2 lbs baby carrots
2 lbs red or white potatos, washed, diced large, not peeled

In a large kettle, brown the meat in the oil.
Add the onions and cook until clear, 5-6 minutes.
Add the flour to fully coat meat and onions, and cook about 2 minutes.
Add all other ingredients, except the carrots and potatos, plus 2 cups of water; bring to a rolling boil.
Reduce heat and simmer, covered, about 1 hour, stirring occasionally. If necessary, add another cup of hot water.
While this cooks, have a glass or two of a nice Merlot.
Add the veggies and cook another hour, or until potatos are fork-tender.
One more glass of wine should do it.
Serve with sour-dough rolls or crusty French bread. Corn bread works, too.
And you can finish off that bottle.