LIGHT SOUTHWEST BEEF STEW

Light Southwest Beef Stew image

"This hearty stew is oh-so-tasty, with a good variety of vegetables and spicy seasoning blend," writes Betty Jean Howard of Prineville, Oregon. "My husband and I enjoy if often. It's the perfect way to warm up a cool evening. Sometimes, I add a can of chopped green chilies for a little more heat."

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) beef broth
1 cup cubed peeled potatoes
1 cup sliced carrots
1 cup chopped onion
1/4 cup chopped sweet red pepepr
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons minced fresh cilantro

Steps:

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

Nutrition Facts : Calories 222 calories, Fat 6g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 600mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges