| 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,
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Nutrition (calculated from recipe ingredients)
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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