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.

Nutritional Information
(Per Serving)

Calories:292 cals
Kilojoules:1,219 kJ
Fat:7.5 g
Carbohydrates:27.3 g
Protein:30.3 g
Cholesterol:50.0 mg
Sodium:611 mg
Saturated Fat:2.1 g
Fiber:5.5 g
Calcium:97.0 mg
Total Sugars:4.9 g

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