Southwestern beef and bean stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Beef stew meat; cubed 1/2\" |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion; chopped |
| 1 | small | Green pepper; chopped |
| 2 | Cloves garlic; finely chopped | |
| 1¾ | cup | Water |
| 1½ | teaspoon | Low-sodium beef bouillon |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground cumin |
| 1 | can | (14 1/2 oz.) no salt added tomatoes; drained |
| 1 | can | (16 oz.) pinto beans; rinsed and drained |
| 1 | cup | Frozen whole |
Directions
Shake flour, salt, and pepper in a large plastic bag. Add beef; shake to coat with flour mixture. Heat oil in nonstick Dutch oven over medium-high heat. cook beef, onion, bell pepper and garlic in oil, stirring occasionally, until beef is brown.
Stir in water, bouillon granules, chili powder, oregano and cumin. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in tomatoes, beans and corn, breaking up tomatoes; heat through.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998
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