Tex-Mex Beef Stew
Ancho chili powder provides the Southwest heat in this hearty stew.
Ingredients
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1/2 cup all-purpose flour
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3 teaspoons Ancho Chile Powder
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1/2 teaspoon salt
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2 pounds beef chuck, cut into 1-1/2-inch cubes
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3 tablespoons vegetable oil
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1 large onion, chopped
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3 cloves garlic, smashed
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2 cans (14.5 ounces each) beef broth
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1 can (14.5 ounces) stewed tomatoes
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1 teaspoon dried oregano
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1 bag (1 pound) peeled baby carrots
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1 box (10 ounces) frozen corn and roasted red and green pepper, thawed
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1 can (4.25 ounces) diced green chiles
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4-1/2 cups cooked brown rice (1-1/2 cups raw)
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Fresh cilantro, for garnish
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
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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