TLC Cooking "Southwestern Beef Stew"

Southwestern Beef Stew

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:

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