Southwestern Beef Stew
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Southwestern Beef Stew
Cook Time 1 hour 20 minutes
Prep Time 20 minutes
YIELD Makes 6 servings
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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:
- 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.
- 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.
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.
This recipe appears in:
Southwestern
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 |
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