Tex-Mex Beef Stew

6 servings

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Tex-Mex Beef Stew Ingredients

1 lb Lean round stead; trimmed	1 Onion; chopped
; into 1-inch cubes	1 Clove garlic; chopped
1 1/4 c Water	1 Jalapeno pepper; seeded and
1 lg Baking potato; cubed	; (optional)
2 Carrots; sliced	2 ts Dried oregano
1/2 c Light beer	1 1/2 ts Chili powder
1 Red bell pepper; chopped	1/2 ts Beef-flavored bouillon
1/3 c Chopped fresh cilantro	2 tb Flour
1 cn Chopped tomatoes; (16	2 tb Water

Instructions for Tex-Mex Beef Stew

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: http://www.diabetes-self-mgmt.com/dir_rec.html By Barb at PK on Jun 12, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized