Recipe Source: Stay Young At Heart
2 lb lean beef stew meat (trimmed of fat), cut into 1-inch cubes
3 Tbsp vegetable oil, divided
2 C water
2 tsp minced garlic
1 large onion, finely chopped
1 Tbsp flour
2 tsp chili powder
1 green pepper, chopped
2 lb tomatoes, chopped (about 3 C)
1 Tbsp oregano
1 tsp cumin
2 C canned kidney beans (use no-salt-added to reduce sodium)
Percent Daily Values are based on a 2,000 calorie diet.
Brown meat in a large skillet with half of vegetable oil. Add water. Simmer, covered, for 1 hour until meat is tender.
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.
Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients, and simmer for ½ hour.
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