Shelly's Recipe

SOUTHWESTERN BEEF STEW

Category: Stews

1 1/2 lbs boneless beef round steak, cut into 1/2 inch cubes
1 (14.5 oz) can beef broth
1 (6 oz) can tomato paste
1 cup potatoes, peeled and cubed
1 cup sliced carrots
1 cup chopped onion
1/4 cup chopped red bell pepper
1 jalapeno pepper, seeded and chopped, optional
1 garlic clove, minced
1 1/2 tsp chili powder
1/2 tsp salt and Italian seasoning
1 (14.5 oz) can Mexican-style diced tomatoes, undrained
1 (15 oz) can pinto beans, drained
2 tbsp flour
2 tbsp water
2 tbsp minced fresh cilantro or parsley

In a Dutch oven coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Add the broth, paste, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder, salt and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes and beans; cover and cook 1 hour longer or until meat is tender.

Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.