Spicy beef stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Round steak |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| 16 | ounces | Tomatoes, cut up |
| 10 | ounces | Beef broth |
| 6 | ounces | Frozen broccoli |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Dried basil |
| 4 | larges | Carrots |
| 1 | tablespoon | Cornstarch |
Directions
Trim separable fat from meat. Cut meat into ¾ inch square pieces. Spray a large sauce pan with no stick spray. Heat saucepan. Add meat, onion, and garlic and cook over medium high heat until browned and onion is soft.
Drain off fat. Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water. Bring to a boil. Reduce heat, cover and simmer for 1½ hours or until meat is tender. Cut carrots into thin strips and add to pan. Add broccoli. cover and cook for 10 minutes more or until vegetable are tender-crisp. Stir cornstarch and two tbsp water togather.
Add to beef. Cook until bubbly, stirring. cook two minutes more.
NMakes four servings.