Stew Meat (3 to 4 pounds cut into bite size pieces) *Note - the cheaper the meat the longer you cook until tender
Green Onions (5 nice size bunches)
Diced Tomatoes (3 Large Cans 28 ounces)
Jalapeno Peppers (Fresh or Jar Slices)
Salt and Pepper
How to make it
In a 6 Quart Pot (Dutch Oven) start melting 1 stick of butter (turn the heat/flame to about medium).
Add the 3 cans of diced tomatoes.
Stir in a good amount of Salt and Pepper to taste (this is going to make the entire pot full).
Add the Stew Meat (fat and all).
Cover and bring to an easy boil then reduce the heat about half way down. Keep stiring occasionally.
Cut the roots and very tops off of all the green onions and chop the entire onion (green and all) into about 1/2 inch pieces and add them to the pot.
Thinly slic 3 Big Jalapeno Peppers and then cut into about 1/2 pieces and add to the pot. For a hotter taste leave in most of the seeds.
Turn the heat to low, cover and simmer for about 2 hours or until the meat is very tender.
If it isn't spicy enough as it cooks I add some additional sliced jar jalapenos and lots of the juice until I get it to a nice spicy level.
If desired serve over Mashed Potatoes or Rice.
Freeze left overs in serving sizes of about 2 big ladle fulls per person. I don't normally have left overs if my family hears that I am cooking this and they come out of nowhere to eat at Mom's/Sis's house. LOL
Note: I have made this in a crock pot before but I like the way it comes out when prepared on the stove top better.