Beef Stew with Tomatoes, Garlic, and Lime

Stew beef from our beef share plus tomatoes, hot peppers, and cilantro from the freezer made a tasty stew with a mild Asian flair. Serve over rice.

1 Tbsp canola oil
2 lbs stew beef, trimmed and cut into bite-sized cubes
10-12 cloves garlic, minced (and divided in half)
Salt and pepper to taste
1 Tbsp all-purpose flour
4 cups chopped tomatoes and their liquid (frozen or canned; thawed if frozen)
2-3 medium hot peppers, seeded and minced (or to taste)
2 Tbsp lime juice (1 Tbsp + 1 Tbsp)
3 Tbsp frozen cilantro (1 ice cube worth) or 1/2 cup chopped fresh

Heat the oil in a Dutch oven or heavy pot. Add the beef and brown well over high heat. Add the half the garlic, salt, and pepper, and sauté briefly. Add the flour and cook for another minute, stirring constantly. Add the tomatoes with their liquid, the hot peppers, and 1 Tbsp of the lime juice. Bring to a boil, then reduce the heat to a low simmer.

Let the stew simmer, mostly covered, for about an hour. Uncover and stir in the remaining garlic and lime juice. Simmer uncovered for 5 minutes or so, then add the cilantro. If it's frozen, simmer, stirring, until it melts. Taste and adjust seasonings. Serve hot over rice.

Serves 4-6.