Tex-Mex Beef Stew

Course : Beef
Serves: 6 cups
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Ingredients:

1 pound lean round stead -- trimmed and cut -- into 1-inch cubes
1 1/4 cups water
1 large baking potato -- cubed
2 medium carrots -- sliced
1/2 cup light beer
1 medium red bell pepper -- chopped
1/3 cup chopped fresh cilantro
1 can chopped tomatoes -- (16 ounces)
1 medium Onion -- chopped
1 clove garlic chopped
1 medium jalapeno pepper -- seeded and chopped
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/2 teaspoon beef-flavored bouillon granules
2 tablespoons flour
2 tablespoons water
 

Preparation / Directions:

Saut‚ round steak in a large Dutch oven until seared on all sides, about 3 to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook 1 hour until meat is tender, stirring occasionally. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Gradually add paste to meat mixture and cook until thickened and bubbly, stirring frequently. Preparation time: 15 minutes Cooking time: 1 hour, 15 minutes

 

Nutritional Information:

Calories: 184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g Saturated Fat: 1 g Soduim: 282 mg Fiber: 2 g Serving size: 1 cup


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