Beef And Two Pepper Stew

Course : Beef
Serves: 4 - 6
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1 1/4 pounds beef tip roasts -- well-trimmed, cut in 1-inch pieces
1/2 cup coarsely chopped onions
1 large garlic clove -- minced
1 tablespoon vegetable oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper pods
1/2 teaspoon salt
4 medium tomatoes -- chopped, divided
1/2 cup water
4 ounces canned green chiles
1 tablespoon cornstarch
1/4 cup green onion tops -- sliced

Preparation / Directions:

Brown beef, onion and garlic in oil in Dutch oven. Pour off drippings. Combine oregano, cumin, red pepper and salt; sprinkle over beef. Add 3 cups tomatoes and water, stirring to combine; reserve remaining tomato. Cover tightly and simmer 1 hour 55 minutes or until beef is tender. Meanwhile drain green chilies; reserve liquid. Cut chiles into 1/2-inch pieces; add to beef mixture. Combine cornstarch and reserved liquid; gradually stir into stew and cook, uncovered, until thickened. Stir in reserved tomato; garnish with green onion tops.


Nutritional Information:

273 Calories (kcal); 16g Total Fat; (48% calories from fat); 5g Protein; 33g Carbohydrate; 0mg Cholesterol; 1119mg Sodium

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