Leftover Mistake Stew

[2rocky]

This stew came from the broth leftover from a failed attempt at making Shredded Meat for tacos, combined with leftover Sirloin Tip roast from my Wyoming elk and baked potatoes. I just reheated the mixture for lunch and it reminded me of the Molcajete stew I had once at the local taqueria. It is moderately spicy. For a milder flavor, substitute regular tomato sauce for one or both of the cans of El Pato.

2 tablespoons of olive oil
1-2 tablespoons of Pappy's steak seasoning or another brand of dry steak seasoning like Johnny's, or Montreal Steak sesoning.
2 large Russet potatoes - cubed or 2 handfuls of small red potatoes
2 - 7.75 oz cans of "El Pato" Spicy tomato sauce (in the Hispanic Foods aisle)
One bunch (6- green onions, diced
3 cloves of fresh garlic, minced
3 fresh diced tomatoes or one can (8 oz.) of diced tomatoes
2 bell peppers chopped
1 cup chopped fresh cilantro
Enough water to cover (~8 oz.)
Salt and pepper to taste

Coat the stew meat in the steak seasoning to taste

Brown Stew meat in olive oil

In a Crock Pot combine the browned stew meat and drippings with all the other ingredients.

Set Crock pot to Low for 12 hours or High for 6 hours

Serve with Crusty French or Sourdough bread