Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
2 hours |
9 servings |
8 oz |
2 lb lean beef stew meat (trimmed of fat), cut into 1-inch cubes
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3 Tbsp vegetable oil, divided
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2 C water
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2 tsp minced garlic
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1 large onion, finely chopped
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1 Tbsp flour
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2 tsp chili powder
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1 green pepper, chopped
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2 lb tomatoes, chopped (about 3 C)
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1 Tbsp oregano
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1 tsp cumin
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2 C canned kidney beans (use no-salt-added to reduce sodium)
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Directions
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1
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Brown meat in a large skillet with half of vegetable oil. Add water. Simmer, covered, for 1 hour until meat is tender.
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-
2
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Heat remaining vegetable oil in a second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook 2 minutes.
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-
3
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Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients, and simmer for ½ hour.
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