Tex-Mex Beef Stew
- Reviews 2
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground dried ancho chile powder
- 1 1⁄2 lbs beef stew meat, cut into 2-inch cubes
- 1 onion, chopped
- 1 green pepper, seeded and diced
- 1 (12 ounce) bottle beer
- 1 (14 1/2ounce) can diced tomatoes
- 1 (11 ounce) can mexicorn
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Directions
- Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
- Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
- To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
- Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.
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