15 de febrero de 2016


Mexican Stew
3 pounds stew beef
3 tablespoons canola oil, divided
6 tablespoons tomato paste
2 (10-1/2-ounce) cans condensed beef broth, undiluted
1 teaspoon ground black pepper
6 cloves garlic, crushed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
6 tablespoons chopped picked jalapenos
1 cup water
2 tablespoons cornstarch
2 tablespoons cold water
Chopped fresh cilantro
Sour cream

What To Do:

Cut larger pieces of stew beef into bite-sized pieces. Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add half the beef, and cook 8 minutes or until browned on all sides. Repeat with remaining oil and beef.

Place meat in a 5-quart slow cooker. Add tomato paste, beef broth, and next 6 ingredients. Stir well to blend.

Cover and cook on LOW setting 7 hours or until meat is very tender.

Combine cornstarch and water in a small bowl. Add to slow cooker; increase heat to HIGH setting, and cook, uncovered, 15 minutes or until thickened, stirring several times. Top stew with chopped cilantro, and serve with sour cream.
This recipe is from The Best of Mr. Food Cookbook Series © Oxmoor House, Inc

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