20-Minute Ancho Beef Stew

20-Minute Ancho Beef Stew
Servings: 4 Prep 20 mins Cook 19 mins

Ingredients

  • 3/4 pound boneless sirloin steak, cut into 1/2-inch pieces
  • 2 1/2 teaspoons ancho chile powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon salt
  • 1 onion, chopped
  • 1 green pepper, cored, seeded and diced
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon all-purpose flour
  • 2 cups reduced-sodium beef broth
  • 1 15 ounce can no-saltadded stewed tomatoes
  • 1 pound peeled baby carrots, halved
  • 1/2 pound small potatoes (such as Melissas Dutch Gold), halved
  • 1 10 ounce package frozen corn, thawed
  • 1/4 cup cilantro, chopped

Make It

1. Heat a large nonstick pot over medium-high heat. Lightly coat with nonstick cooking spray. Season beef with 1/2 tsp of the chile powder and 1/8 tsp of the salt. Add beef to pot and cook 2 minutes, turning once. Remove to plate.

2. Add onion, green pepper and garlic; cook 5 minutes, stirring occasionally. Add oregano, remaining 2 tsp chile powder and remaining 1/2 tsp salt. Stir flour into broth until dissolved and mix into pot. Add tomatoes, carrots and potatoes. Simmer on medium-low for 10 minutes or until vegetables are tender.

3. Add corn and cooked beef. Cook 2 minutes to heat through. Garnish with cilantro just before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 340, Fat, total (g): 4, chol. (mg): 31, sat. fat (g): 1, carb. (g): 54, fiber (g): 9, pro. (g): 25, sodium (mg): 749, Percent Daily Values are based on a 2,000 calorie diet.