Tex-mex beef stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean round stead; trimmed and cut |
| ; into 1-inch cubes | ||
| 1¼ | cup | Water |
| 1 | large | Baking potato; cubed |
| 2 | Carrots; sliced | |
| ½ | cup | Light beer |
| 1 | Red bell pepper; chopped | |
| ⅓ | cup | Chopped fresh cilantro |
| 1 | can | Chopped tomatoes; (16 ounces) |
| 1 | Onion; chopped | |
| 1 | Clove garlic; chopped | |
| 1 | Jalapeno pepper; seeded and chopped | |
| ; (optional) | ||
| 2 | teaspoons | Dried oregano |
| 1½ | teaspoon | Chili powder |
| ½ | teaspoon | Beef-flavored bouillon granules |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Water |
Directions
Saut‚ round steak in a large Dutch oven until seared on all sides, about 3 to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook 1 hour until meat is tender, stirring occasionally. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Gradually add paste to meat mixture and cook until thickened and bubbly, stirring frequently.
Preparation time: 15 minutes Cooking time: 1 hour, 15 minutes Yield: about 6 cups
Per Serving: Calories: 184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g Saturated Fat: 1 g Soduim: 282 mg Fiber: 2 g Serving size: 1 cup Exchanges per serving: 1 starch 2 lean meat from JANUARY / FEBRUARY 1997
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by:
By Barb at PK <abprice@...> on Jun 12, 1998, converted by MM_Buster v2.0l.