Big chunks of beef slow-cook to fall-apart-tender perfection with beans, tomatoes, and lots of spice.
- 4 scallions
- 2 lb. beef stew meat
- 2 tbsp. all-purpose flour
- 2 cloves garlic minced
- 2 (15.5-ounce) cans dark red kidney beans rinsed, drained
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. salt
- 2 c. frozen green beans from 16-ounce package, thawed
- 1 c. frozen corn from 12-ounce package, thawed
- 1 c. shredded white Cheddar cheese
- 1/3 c. chopped fresh cilantro
- Sour cream and tortilla chips optional
Chop white and light-green parts of scallions; slice remaining dark-green parts. Reserve. Toss beef with flour. Coat large pot with cooking spray; heat over medium heat. Add beef in batches; cook about five minutes per batch or until browned, turning and re-coating pot with cooking spray as needed. Set aside on plate.
In beef drippings, cook garlic and reserved chopped scallions 30 seconds. Add beef with any accumulated juices, beans, tomatoes, sauce, chili powder, cumin, and salt. Bring to a boil; reduce heat to low. Cover; cook three hours or until meat is tender, adding green beans and corn during last five minutes. Stir in cheese and cilantro; sprinkle with reserved sliced scallions. Serve with sour cream and chips.
Per serving: Calories: 363 Protein: 36 grams Fat: 11 grams (5 grams saturated) Cholesterol: 85 milligrams Carbohydrates: 31 grams Sodium: 1,121 milligrams Fiber: 8 grams Sugar: 7 grams