Tex-mex Beef Stew
| 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.
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Nutrition (calculated from recipe ingredients)
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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