Try this Tex-Mex Beef Stew recipe, or contribute your own.
Suggest a better descriptionIn shallow dish, mix together flour, 2 teaspoons Ancho Chile Powder and the salt. Coat beef cubes with flour mixture. Reserve any remaining flour mixture.
In a large pot or Dutch Oven, heat 2 tablespoons vegetable oil over high heat. Add beef, working in batches to avoid crowding pot; cook, turning, until all sides are browned, about 5 minutes. Set meat aside on a platter and repeat.
Heat remaining 1 tablespoon oil in same pot. Add onion and garlic; cook over medium heat, stirring to keep garlic from burning, until onion is softened, 3 to 5 minutes. Stir in reserved flour mixture from Step 1.
Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Add carrots and remaining teaspoon Ancho Chile Powder; simmer, covered, 20 minutes or until carrots are tender. Add corn-pepper mixture and Chiles; heat through.
Serve with cooked brown rice and garnish with cilantro, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (713g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1163 | ||
Calories from Fat: 366 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 112.8mg | 35 % | |
Sodium 544.6mg | 19 % | |
Potassium 1441.4mg | 38 % | |
Total Carbohydrate 152.1g | 45 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 143.9g | ||
Protein 45.6g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1163
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