Soup, Stew and Chili: Warm Soup, Stew and Chili: Southwestern Beef Stew

Warm up with this easy-to-make, hearty stew.

Author: Courtesy of Certified Angus Beef ® - www.certifiedangusbeef.com
Date: January 17, 2013

Serves: 8 person(s)
Yield: 8 x approx. 1-1/3 cup servings

Preparation Time: 20 mins
Cooking Time: 30 mins

Ingredients:

0.90 kg boneless lean Certified Angus Beef ® chuck roast, cut into 1/2-inch cubes
1 Tbsp vegetable oil
2 medium onions, chopped
1 clove garlic, minced
2 (14-1/2 oz) cans stewed tomatoes
2 (4 oz) cans mild green chilies, rinsed and drained, chopped
1 (15-1/2 oz) can pinto beans, rinsed and drained
1 (15-1/2 oz) can whole kernel corn, rinsed and drained
1 dash of salt
1/2 tsp black pepper

Directions:

Brown meat in oil in heavy pot; drain. Add onion and garlic; cook until onion is transparent (about 5 minutes), stirring frequently.

Add stewed tomatoes and green chilies. Bring to a boil; reduce heat; cover and simmer until meat is tender, about 10 minutes. Add beans, corn, salt, and pepper; return to a boil. Reduce heat and simmer for 15 minutes.

Variations:

If desired, serve in individual bowls and top with a dollop of low-fat sour cream, 2 to 3 slices of black olives, a sprig of fresh cilantro, and/or with a side of cornbread.

Serving suggestions are not included in the nutritional analysis and may not be dairy-free, if a dairy-free recipe is required.