Side Pannel
Tex-Mex Beef Stew
Ingredients List
- 1 lb Lean round stead; trimmed
- -and cut
- ; into 1-inch cubes
- 1 1/4 c Water
- 1 lg Baking potato; cubed
- 2 Carrots; sliced
- 1/2 c Light beer
- 1 Red bell pepper; chopped
- 1/3 c Chopped fresh cilantro
- 1 cn Chopped tomatoes; (16
- -ounces)
- 1 Onion; chopped
- 1 Clove garlic; chopped
- 1 Jalapeno pepper; seeded and
- -chopped
- ; (optional)
- 2 ts Dried oregano
- 1 1/2 ts Chili powder
- 1/2 ts Beef-flavored bouillon
- -granules
- 2 tb Flour
- 2 tb Water
Directions
Saut”š 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
Yield: about 6 cups
Per Serving: 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
Exchanges per serving: 1 starch 2 lean meat
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
Yield: about 6 cups
Per Serving: 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
Exchanges per serving: 1 starch 2 lean meat
Tweet