Tex-Mex Beef Stew

Name: Tex-Mex Beef Stew
Yield: 6
Ingredients: 1/2 cup all-purpose flour; 3 teaspoons Ancho Chile Powder; 1/2 teaspoon salt; 2 pounds beef chuck, cut into 1-1/2-inch cubes; 3 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, smashed; 2 cans (14.5 ounces each) beef broth; 1 can (14.5 ounces) stewed tomatoes; 1 teaspoon dried oregano; 1 bag (1 pound) peeled baby carrots; 1 box (10 ounces) frozen corn and roasted red and green pepper, thawed; 1 can (4.25 ounces) diced green chiles; 4 1/2 cups cooked brown rice (1-1/2 cups raw); Fresh cilantro, for garnish

Tex-Mex Beef Stew was pinched from <a href="http://www.recipe.com/tex-mex-beef-stew/" target="_blank">www.recipe.com.</a>

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

INGREDIENTS

•

1/2 cup all-purpose flour

•

3 teaspoons Ancho Chile Powder

•

1/2 teaspoon salt

•

2 pounds beef chuck, cut into 1-1/2-inch cubes

•

3 tablespoons vegetable oil

•

1 large onion, chopped

•

3 cloves garlic, smashed

•

2 cans (14.5 ounces each) beef broth

•

1 can (14.5 ounces) stewed tomatoes

•

1 teaspoon dried oregano

•

1 bag (1 pound) peeled baby carrots

•

1 box (10 ounces) frozen corn and roasted red and green pepper, thawed

•

1 can (4.25 ounces) diced green chiles

•

4 1/2 cups cooked brown rice (1-1/2 cups raw)

•

Fresh cilantro, for garnish

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes