Cook Time 1 hour 20 minutes
Prep Time 20 minutes
YIELD Makes 6 servings
INGREDIENTS
1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon chili powder 1 teaspoon ground cumin 1 pound beef for stew, trimmed and cut into 1-inch cubes 2 teaspoons canola oil 1 large onion, cut into chunks 2 teaspoons fresh or bottled minced garlic 1 can (about 14 ounces) reduced-sodium beef broth 1/2 cup salsa or picante sauce 12 ounces red potatoes, cut into 1-inch chunks 1 cup (4 ounces) baby carrots 2 green or yellow bell peppers (or 1 of each), cut into 1-inch chunks 1/4 cup chopped fresh cilantroPREPARATION:
- Place flour and seasonings in large resealable food storage bag. Add beef; shake to coat. Heat oil in large deep nonstick skillet or Dutch oven over medium heat until hot. Remove beef from bag, reserving remaining flour mixture. Add beef to skillet; brown on all sides, about 5 minutes. Remove and set aside.
- Add onion and garlic to same skillet. Cook 5 minutes over medium heat, stirring occasionally. Sprinkle reserved flour mixture over onion mixture; cook and stir 1 minute. Add beef broth and salsa; bring to a boil. Return beef and any accumulated juices to skillet. Reduce heat; cover and simmer over low heat 40 minutes.
- Stir in potatoes, carrots and bell peppers. Cover; simmer 35 to 40 minutes or until beef and vegetables are tender. Sprinkle with cilantro.