Light Southwest Beef Stew

Name: Light Southwest Beef Stew
Ingredients: 1-1/2 pounds beef top round steak, cut into 1/2-inch cubes; 1 can (14-1/2 ounces) beef broth; 1 cup cubed peeled potatoes; 1 cup sliced carrots; 1 cup chopped onion; 1/4 cup chopped sweet red pepepr; 1 jalapeno pepper, seeded and chopped; 1 garlic clove, minced; 1-1/2 teaspoons chili powder; 1/2 teaspoon salt; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 tablespoons all-purpose flour; 2 tablespoons water; 2 tablespoons minced fresh cilantro

14 ingredients

2 steps

Ingredients

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) beef broth
1 cup cubed peeled potatoes
1 cup sliced carrots
1 cup chopped onion
1/4 cup chopped sweet red pepepr
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons minced fresh cilantro

Directions

1

In a Dutch oven coated with cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender.
2

Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.