Southwestern Beef Stew
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Makes 6 servings
|1/4||cup all-purpose flour|
|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|
- 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.
Substitute 1 tablespoon Mexican seasoning for mixture of salt, chili powder and cumin, if desired.
Cornbread is the perfect accompaniment to this flavorful stew.
|Serving Size:||1-1/4 cups stew|
|Calories from Fat||22 %|
|Total Fat||6 g|
|Saturated Fat||2 g|
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