Southwestern Beef Stew
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Southwestern Beef Stew." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/southwestern-beef-stew-recipe.htm> 28 August 2008.
Southwestern Beef Stew
Cook Time: 1 hour 20 minutes
Prep Time: 20 minutes
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
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.
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 |
This recipe appears in: Southwestern
