Free Recipe Tex-Mex Beef Stew
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Tex-Mex Beef Stew Recipe
1 lb Lean round stead; trimmed
-and cut
; into 1-inch cubes
1-1/4 c Water
1 lg Baking potato; cubed
2 Carrots; sliced
1/2 c Light beer
1 Red bell pepper; chopped
1/3 c Chopped fresh cilantro
1 cn Chopped tomatoes; (16
-ounces)
1 Onion; chopped
1 Clove garlic; chopped
1 Jalapeno pepper; seeded and
-chopped
; (optional)
2 ts Dried oregano
1-1/2 ts Chili powder
1/2 ts Beef-flavored bouillon
-granules
2 tb Flour
2 tb Water
Tex-Mex Beef Stew Preparation
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: By Barb at PK <abprice@wf.net> on Jun 12, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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