Print
ShareThis
Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Southwestern Beef Stew
Cook Time: 1 hour 20 minutes
Prep Time: 20 minutes
Yield: Makes 6 servings
Ingredients:
1/4
cup all-purpose flour
1
teaspoon salt
1
teaspoon chili powder
1
teaspoon ground cumin
1
pound beef for stew, trimmed and cut into 1-inch cubes
2
teaspoons canola oil
1
large onion, cut into chunks
2
teaspoons fresh or bottled minced garlic
1
can (about 14 ounces) reduced-sodium beef broth
1/2
cup salsa or picante sauce
12
ounces red potatoes, cut into 1-inch chunks
1
cup (4 ounces) baby carrots
2
green or yellow bell peppers (or 1 of each), cut into 1-inch chunks
1/4
cup chopped fresh cilantro
Preparation:
1.
Place flour and seasonings in large resealable 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.
2.
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.
3.
Stir in potatoes, carrots and bell peppers. Cover; simmer 35 to 40 minutes or until beef and vegetables are tender. Sprinkle with cilantro.
Serving Suggestion
Cornbread is the perfect accompaniment to this flavorful stew. Note
Substitute 1 tablespoon Mexican seasoning for mixture of salt, chili powder and cumin, if desired.
Nutritional Information:
| Serving Size: 1-1/4 cups stew | |
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 47 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 22 % |
| Calories | 225 |
| Protein | 24 g |
| Sodium | 622 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
| Meat | 2 |
This recipe appears in:
Southwestern
