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

Source: Family Circle
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Stir in beef and any juices, beef broth, stewed tomatoes and oregano. Bring to boiling. Reduce heat; simmer, covered, 1 hour, stirring occasionally.

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  • 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.

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  • Serve with cooked brown rice and garnish with cilantro, if desired. Makes 6 serviings.

Nutrition Facts

628 calories; total fat 18g; saturated fat 5g; cholesterol 105mg; sodium 1080mg; carbohydrates 70g; fiber 7g; protein 46g.

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