Salsa Stew
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes ⓘ
- 2 tablespoons canola oil ⓘ
- 2 cups water ⓘ
- 1-1/2 cups chopped onions ⓘ
- 1 cup salsa ⓘ
- 2 garlic cloves, minced
- 1 tablespoon dried parsley flakes ⓘ
- 2 teaspoons reduced-sodium beef bouillon granules ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon salt-free seasoning blend ⓘ
- 3 medium carrots, cut into 1-inch pieces ⓘ
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained ⓘ
- 1-1/2 cups frozen cut green beans
- 1-1/2 cups frozen corn ⓘ
Instructions
- In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.
Nutrition & Diet Analysis (per serving)
690
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).