Tex-Mex Beef Stew
Ingredients
- 2 tablespoons flour ⓘ
- 1 teaspoon ground cumin ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground dried ancho chile powder ⓘ
- 1 1/2 lbs beef stew meat, cut into 2-inch cubes
- 1 onion, chopped ⓘ
- 1 green pepper, seeded and diced
- 1 (12 ounce) bottle beer ⓘ
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (11 ounce) can mexicorn ⓘ
- 2 tablespoons chopped cilantro ⓘ
Instructions
- Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
- Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
- To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
- Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.
Nutrition & Diet Analysis (per serving)
339
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).