"A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping." — Karen Waters
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1 (3 pound)
boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
garlic powder, or to taste
green bell pepper, chopped
3 large cloves
2 (10 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®)
chopped fresh parsley leaves
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 300
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