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Southwestern Beef Stew

By: Betty Jean Howard

"'This hearty stew is oh-so-tasty, with a good variety of vegetables and spicy seasoning blend,' writes Betty Jean Howard of Prineville, Oregon. 'My husband and I enjoy if often. It's the perfect way to warm up a cool evening. Sometimes, I add a can of chopped green chilies for a little more heat.'"

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
1 Hr 45 Min

Ready In:
1 Hr 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: One serving (1 cup) equals 222 calories, 6 g fat (2 g saturated fat), 72 mg cholesterol, 600 mg sodium, 16 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.