Southwestern Beef Stew
Description
Beef stew with corn, black beans, chilies, and spices—bringing smoky, spicy Southwestern flavors to your bowl.
Ingredients
- 1 1/2 pounds boneless beef round steak, cut into 1/2-inch cubes
- 1 (14.5 ounce) can beef broth
- 1 cup potatoes, peeled and cubed 1 cup sliced carrots
- 1 cup chopped onion
- 1/4 cup chopped red bell pepper 1 jalapeno pepper, seeded and chopped*
- 1 garlic clove, minced
- 1 1/2 teaspoons chili powder 1/2 teaspoon salt
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons all-purpose flour 2 tablespoons water
- 2 tablespoons minced fresh cilantro or parsley
Directions
- In a Dutch oven coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender.
- Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.
