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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âGiven to me by my mother, this spicy stew became a favorite with my own five children,â writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use. Ingredients:
1/2 pound beef stew meat, cut into 1-inch cubes |
2 teaspoons canola oil |
3/4 cup chopped onion |
2/3 cup chopped green pepper |
1 cup canned diced tomatoes |
1/2 cup beef broth |
2 tablespoons minced fresh parsley |
1-1/2 teaspoons chili powder |
1 small garlic clove, minced |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
1/3 cup canned pinto beans, rinsed and drained |
Directions:
1. In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan.
2. Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through. Yield: 2 servings.
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