0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Dutch Soups &, Stews 8 Servings

INGREDIENTS

1/4 c All purpose flour
1/2 t Salt
1/4 t Pepper
1 lb Beef stew meat, cubed 1/2"
1 T Vegetable oil
1 Onion, chopped
1 Green pepper, chopped
2 Cloves garlic, finely
chopped
1 3/4 c Water
1 1/2 t Low-sodium beef bouillon
1 t Chili powder
1/4 t Dried oregano
1/4 t Ground cumin
1 14 1/2 oz. no salt added
tomatoes drained
1 16 oz. pinto beans rinsed
and drained
1 c Frozen whole

INSTRUCTIONS

1998    
Shake flour, salt, and pepper in a large plastic bag. Add beef; shake
to coat with flour mixture. Heat oil in nonstick Dutch oven over
medium-high heat. cook beef, onion, bell pepper and garlic in oil,
stirring occasionally, until beef is brown.  Stir in water, bouillon
granules, chili powder, oregano and cumin.  Heat to boiling; reduce
heat. Cover and simmer 1 hour. Stir in  tomatoes, beans and corn,
breaking up tomatoes; heat through.  Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8,

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 323.4mg
Potassium: 250.2mg
Carbohydrates: 9.3g
Fiber: 2.3g
Sugar: 2.6g
Protein: 2.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?