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Thursday, January 24 2013

Ancho chili powder provides the Southwest heat in this hearty stew.


Tex-Mex Beef Stew
Recipe from 
Servings: Makes 6 serviings.
Prep Time: 30 mins
Total Time: 2 hrs
    1/2  cup  all-purpose flour
     teaspoons  Ancho Chile Powder
    1/2  teaspoon  salt
     pounds  beef chuck, cut into 1-1/2-inch cubes
     tablespoons  vegetable oil
     large  onion, chopped
     cloves  garlic, smashed
     cans  (14.5 ounces each) beef broth
     can  (14.5 ounces) stewed tomatoes
     teaspoon  dried oregano
     bag  (1 pound) peeled baby carrots
       box (10 ounces) frozen corn and roasted red and green pepper, thawed
     can  (4.25 ounces) diced green chiles
    4-1/2  cups  cooked brown rice (1-1/2 cups raw)
        Fresh cilantro, for garnish
In shallow dish, mix together flour, 2 teaspoons Ancho Chile Powder and the salt. Coat beef cubes with flour mixture. Reserve any remaining flour mixture.
In a large pot or Dutch Oven, heat 2 tablespoons vegetable oil over high heat. Add beef, working in batches to avoid crowding pot; cook, turning, until all sides are browned, about 5 minutes. Set meat aside on a platter and repeat.
Heat remaining 1 tablespoon oil in same pot. Add onion and garlic; cook over medium heat, stirring to keep garlic from burning, until onion is softened, 3 to 5 minutes. Stir in reserved flour mixture from Step 1.
Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Add carrots and remaining teaspoon Ancho Chile Powder; simmer, covered, 20 minutes or until carrots are tender. Add corn-pepper mixture and chiles; heat through.
Serve with cooked brown rice and garnish with cilantro, if desired. Makes 6 serviings.
nutrition information
Per serving: Calories 628, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 105 mg, Sodium 1080 mg, Carbohydrate 70 g, Fiber 7 g, Protein 46 g. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:51 am   |  Permalink   |  0 Comments  |  Email

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