Tex-mex Beef Stew – We Love God!

There should be some non-negotiables on which you must never compromise. In particular, make certain that the church is committed to: 1. The Bible as the fully inspired, inerrant, infallible and authoritative Word of God. 2. That God is exalted as holy, sovereign and all-wise. 3. That salvation is by grace alone, through faith alone, in Christ alone. 4. That there is solid, biblical, expository preaching and teaching. 5. That the church recognizes its duty to evangelize its own community and those around the world through missionary efforts. 6. That it teaches and insists upon holiness among its membership. 7. That it is characterized by a love toward both the saved and the lost. 8. That it both feeds and protects the flock. 9. That it encourages genuine fellowship among its members. 10. That it is a church that prays, recognizing its absolute dependence upon the grace of God. 11. That it is a vibrant, joyful Christian fellowship.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex	Beef & veal, Diabetic, Soups & ste	6	Servings

INGREDIENTS

1	lb	Lean round stead, trimmed
		and cut
		into 1-inch cubes
1 1/4	c	Water
1		Baking potato, cubed
2		Carrots, sliced
1/2	c	Light beer
1		Red bell pepper, chopped
1/3	c	Chopped fresh cilantro
1		Chopped tomatoes, 16
		ounces
1		Onion, chopped
1		Clove garlic, chopped
1		Jalapeno pepper, seeded and
		chopped
		optional
2	t	Dried oregano
1 1/2	t	Chili powder
1/2	t	Beef-flavored bouillon
		granules
2	T	Flour
2	T	Water

INSTRUCTIONS

Saut round steak in a large Dutch oven until seared on all sides,
about 3 to 4 minutes. Add remaining ingredients except for flour and  2
tablespoons water. Mix well and bring to a boil. Cover and reduce  heat
to simmer; cook 1 hour until meat is tender, stirring  occasionally.
Combine flour and 2 tablespoons water, stirring to make  a smooth
paste. Gradually add paste to meat mixture and cook until  thickened
and bubbly, stirring frequently.  Preparation time: 15 minutes Cooking
time: 1 hour, 15 minutes  Yield: about 6 cups  Per Serving: Calories:
184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g  Saturated Fat: 1 g
Soduim: 282 mg Fiber: 2 g Serving size: 1 cup  Exchanges per serving: 1
starch 2 lean meat  from JANUARY / FEBRUARY 1997  MC formatted by Barb
at PK using MC Buster 2.0f & SNT on 6/12/98  Recipe by:
http://www.diabetes-self-mgmt.com/dir_rec.html  By Barb at PK
<abprice@wf.net> on Jun 12, 1998, converted by MM_Buster  v2.0l.

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 109 Calories From Fat: 12 Total Fat: 1.3g Cholesterol: 2.5mg Sodium: 228.6mg Potassium: 605.6mg Carbohydrates: 20.3g Fiber: 4.6g Sugar: 7.4g Protein: 5.7g