Mexican Beef Stew
|Stew beef||2 Pound, cut in to 2 inch chunks|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 , cut into strips|
|Canned tomato sauce||1 Cup (16 tbs)|
|Canned chipotle chili||1 , finely chopped|
|Salt||1 1⁄2 Teaspoon|
|Cubed pared potatoes||3 Cup (48 tbs)|
|Carrots||5 , pared and cut into strips|
|Beef stock/Water / beef bouillon cube||1 Cup (16 tbs)|
Put meat into a dutch oven or large kettle.
Add onion, garlic, green pepper, tomato sauce, chili, vinegar, salt, and oregano.
Cover and bring to boiling; reduce heat and simmer 2 1/2 hours, stirring occasionally.
Add potatoes and carrots to meat mixture.
If more liquid seems needed, add up to 1 cup beef stock.
Cover and cook about 30 minutes, or until meat and vegetables are tender.
Sprinkle'flour over stew and stir in; continue to cook until sauce is thickened.
Serving size: Complete recipe
Calories 1969 Calories from Fat 426
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 20.7 g103.3%
Trans Fat 0 g
Cholesterol 480 mg160%
Sodium 7036.6 mg293.2%
Total Carbohydrates 171 g57%
Dietary Fiber 29.6 g118.4%
Sugars 43.7 g
Protein 193 g386.6%
Vitamin A 1086.9% Vitamin C 318.4%
Calcium 33.4% Iron 94.4%
*Based on a 2000 Calorie diet