Ww Texas Beef Stew

Submitted by Meredith .F

"Weight Watcher Magazine's version of the popular comfort dish!!"

 

• Ready In: 2hrs 15mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks
• 1 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 2 large white onions, chopped
• 4 large carrots, cut into 1 inch pieces
• 3 garlic cloves, chopped
• 1⁄2 jalapeno, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 (28 ounce) can diced tomatoes
• 1 bay leaf
• 2 ears corn
• 1⁄4 cup fresh cilantro, chopped
• 1 tablespoon red wine vinegar

directions

1. Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
2. Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
3. Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.