Spicy Beef Stew
If your palate leans toward spicier recipes, add this beef stew to your collection. Perfect for weeknights, this one-dish meal simmers all day in the slow cooker and is ready when you get home.
- 1 tablespoon olive oil
- 1 pound chuck steak, trimmed and cut into 3/4-inch pieces
- 1 large onion, chopped
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 2 plum tomatoes, chopped
- 2 15 ounce cans white hominy, drained and rinsed
- 1 green and yellow bell pepper, chopped
- 1 chipotle pepper in adobo sauce (from a 7 ounce can), seeded and chopped, plus 1 tablespoon of the adobo sauce
- 2 tablespoons lime juice
- Sour cream (optional)
1. Heat oil in a nonstick skillet over medium-high heat. Add steak and cook 7 minutes. Remove to slow cooker bowl.
2. Add onion to skillet. Cook 3 minutes. Stir in tomato paste; cook 2 minutes. Add flour and cook, stirring, 1 minute.
3. Scrape onion mixture into slow cooker bowl. Stir in broth, oregano and cumin; cook on HIGH for 3 hours or LOW for 5 hours.
4. Stir in tomatoes, hominy, peppers, chipotle and adobo sauce. Cook 1-1/2 hours more. Stir in lime juice. Serve with sour cream, if desired.