Light Southwest Beef Stew |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This hearty stew is oh-so-tasty, with a good variety of vegetables and spicy seasoning blend, writes Betty Jean Howard of Prineville, Oregon. My husband and I enjoy if often. It's the perfect way to warm up a cool evening. Sometimes, I add a can of chopped green chilies for a little more heat. Ingredients:
1-1/2 pounds beef top round steak, cut into 1/2-inch cubes |
1 can (14-1/2 ounces) beef broth |
1 cup cubed peeled potatoes |
1 cup sliced carrots |
1 cup chopped onion |
1/4 cup chopped sweet red pepepr |
1 jalapeno pepper, seeded and chopped |
1 garlic clove, minced |
1-1/2 teaspoons chili powder |
1/2 teaspoon salt |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons water |
2 tablespoons minced fresh cilantro |
Directions:
1. In a Dutch oven coated with cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender.
2. Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
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