Tex-Mex Beef Stew
- 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
Preparation time 30mins
Cooking time 120mins
Adapted from recipe.com
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.