Tex-Mex Beef Stew

By ldelmas

Ingredients

• 3 1/2 2 1 Ancho Chile Powder 1/2 teaspoon salt 2 pounds beef chuck, cut into 1
• 1/2 1/2 1/2
• 1/2 1/2 1/2 cups cooked brown rice (1
• 1/2 1/2 1/2 cups raw) Fresh cilantro, for garnish

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

1.
In shallow dish, mix together flour, 2 teaspoons Ancho Chile Powder and the salt. Coat beef cubes with flour mixture. Reserve any remaining flour mixture.
2.
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.
3.
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.
4.
Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
5.
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.
6.
Serve with cooked brown rice and garnish with cilantro, if desired. Makes 6 serviings.