Tex-Mex Beef Stew

Photo by E D.
Adapted from recipe.com

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Adapted from recipe.com

Ingredients

  • 1/2

    cup all-purpose flour

  • 3

    teaspoons Ancho Chile Powder

  • 1/2

    teaspoon salt

  • 2

    pounds beef chuck, cut into 1-1/2-inch cubes

  • 3

    tablespoons vegetable oil

  • 1

    large onion, chopped

  • 3

    cloves garlic, smashed

  • 2

    cans (14.5 ounces each) beef broth

  • 1

    can (14.5 ounces) stewed tomatoes

  • 1

    teaspoon dried oregano

  • 1

    bag (1 pound) peeled baby carrots

  • 1

    box (10 ounces) frozen corn and roasted red and green pepper, thawed

  • 1

    can (4.25 ounces) diced green chiles

  • 4 1/2

    cups cooked brown rice (1-1/2 cups raw)

  • Fresh cilantro, for garnish

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.

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