Southwestern Beef Stew
Warm up with this easy-to-make, hearty stew.
Preparation Time: 20 mins
Cooking Time: 30 mins
Yield: 8 x approx. 1-1/3 cup servings
Ingredients
- 2 lb 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.