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Ingredients Jump to Instructions ↓

  1. 1/4 cup 15g / 1/2oz All-purpose flour

  2. 1 teaspoon 5ml Salt

  3. 1 teaspoon 5ml Chili powder

  4. 1 teaspoon 5ml Ground cumin

  5. 1 lb 454g / 16oz Lean beef stew meat - cut 1" cubes

  6. 2 teaspoons 10ml Vegetable oil

  7. 1 teaspoon 5ml Onion - cut into chunks (large)

  8. 2 teaspoons 10ml Fresh or bottled minced garlic

  9. 1 Reduced-sodium beef broth - (14 oz)

  10. 1/2 cup 118ml Prepared salsa or picante sauce

  11. 12 oz 340g Red potatoes - cut 1 cup 110g / 3.9oz Baby carrots - (4 oz)

  12. 2 Green or yellow bell peppers - cut 1" chunks

  13. 1 of each 1/4 cup 4g / 0.1oz Chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place flour and seasonings in large resealable plastic food storage bag. Add beef; shake to coat. Heat oil in large deep nonstick skillet or Dutch oven over medium heat until hot. Remove beef from bag, reserving remaining flour mixture. Add beef to skillet; brown on all sides, about 5 minutes. Remove and set aside. Add onion and garlic to same skillet. Cook 5 minutes over medium heat, stirring occasionally. Sprinkle reserved flour mixture over onion mixture; cook and stir 1 minute. Add beef broth and salsa; bring to a boil. Return beef and any accumulated juices to skillet. Reduce heat; cover and simmer over low heat 40 minutes. Stir in potatoes, carrots and bell peppers. Cover; simmer 35 to 40 minutes or until beef and vegetables are tender. Sprinkle with cilantro. This recipe yields 6 (1 1/4-cup) servings. Exchanges Per Serving: 1 Starch, 2 Meat, 1 Vegetable. Nutrition Facts: Calories 225; Calories from Fat 22%; Total Fat 6g; Saturated Fat 2g; Protein 24g; Carbohydrates 20g; Cholesterol 47mg; Sodium 622mg; Dietary Fiber 3g. Serving Suggestion: Cornbread is the perfect accompaniment to this flavorful stew.

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