Ww Texas Beef Stew

Name: Ww Texas Beef Stew
Ingredients: 1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 large white onions, chopped; 4 large carrots, cut into 1 inch pieces; 3 garlic cloves, chopped; 1/2 jalapeno, chopped; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 (28 ounce) can diced tomatoes; 1 bay leaf; 2 ears corn; 1/4 cup fresh cilantro, chopped; 1 tablespoon red wine vinegar

14 ingredients

3 steps

Ingredients

1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large white onions, chopped
4 large carrots, cut into 1 inch pieces
3 garlic cloves, chopped
1/2 jalapeno, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 (28 ounce) can diced tomatoes
1 bay leaf
2 ears corn
1/4 cup fresh cilantro, chopped
1 tablespoon red wine vinegar

Directions

1

Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
2

Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
3

Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.