Tex-mex beef stew

6 servings

Ingredients

Quantity Ingredient
1 pounds Lean round stead; trimmed and cut
; into 1-inch cubes
1¼ cup Water
1 large Baking potato; cubed
2 Carrots; sliced
½ cup Light beer
1 Red bell pepper; chopped
⅓ cup Chopped fresh cilantro
1 can Chopped tomatoes; (16 ounces)
1 Onion; chopped
1 Clove garlic; chopped
1 Jalapeno pepper; seeded and chopped
; (optional)
2 teaspoons Dried oregano
1½ teaspoon Chili powder
½ teaspoon Beef-flavored bouillon granules
2 tablespoons Flour
2 tablespoons Water

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 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 from JANUARY / FEBRUARY 1997

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by:

By Barb at PK <abprice@...> on Jun 12, 1998, converted by MM_Buster v2.0l.

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