Tex-Mex Beef Stew
Recipe from
Family Circle
Ancho chili powder provides the Southwest heat in this hearty stew.
Servings:
Makes 6 serviings.
Prep Time:
30 mins
Total Time:
2 hrs
Ingredients
-
1/2 cupall-purpose floursee savings
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3 teaspoonsAncho Chile Powdersee savings
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1/2 teaspoonsaltsee savings
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2 poundsbeef chuck, cut into 1-1/2-inch cubessee savings
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3 tablespoonsvegetable oilsee savings
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1 largeonion, choppedsee savings
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3 clovesgarlic, smashedsee savings
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2 cans(14.5 ounces each) beef brothsee savings
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1 can(14.5 ounces) stewed tomatoessee savings
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1 teaspoondried oreganosee savings
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1 bag(1 pound) peeled baby carrotssee savings
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1box (10 ounces) frozen corn and roasted red and green pepper, thawedsee savings
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1 can(4.25 ounces) diced green chilessee savings
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4-1/2 cupscooked brown rice (1-1/2 cups raw)see savings
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Fresh cilantro, for garnishsee savings
Directions
1.
In shallow dish, mix together flour, 2 teaspoons Ancho Chile Powder and the salt. Coat beef cubes with flour mixture. Reserve any remaining flour mixture.
2.
In a large pot or Dutch Oven, heat 2 tablespoons vegetable oil over high heat. Add beef, working in batches to avoid crowding pot; cook, turning, until all sides are browned, about 5 minutes. Set meat aside on a platter and repeat.
3.
Heat remaining 1 tablespoon oil in same pot. Add onion and garlic; cook over medium heat, stirring to keep garlic from burning, until onion is softened, 3 to 5 minutes. Stir in reserved flour mixture from Step 1.
4.
Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
5.
Add carrots and remaining teaspoon Ancho Chile Powder; simmer, covered, 20 minutes or until carrots are tender. Add corn-pepper mixture and chiles; heat through.
6.
Serve with cooked brown rice and garnish with cilantro, if desired. Makes 6 serviings.
Nutrition information
Per serving: Calories 628, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 105 mg, Sodium 1080 mg, Carbohydrate 70 g, Fiber 7 g, Protein 46 g.
Percent Daily Values are based on a 2,000 calorie diet
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