Recipe of the Day: Tex-Mex Crock Pot Stew
Tex-mex Crock Pot Stew
Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound top round steak -- cut into 2" cubes 1 tablespoon healthy oil 1/4 teaspoon salt 1 can fat-free beef broth 3/4 cup jarred salsa 1 red bell pepper -- cut in 1" pieces 2 teaspoons ground cumin Toppings: fat-free sour cream cilantro In a skillet, heat oil over medium-high heat till hot. Add beef (1/2 at a time) and stirfry 2 minutes or till outside surface is no longer pink. (Do no overcook). Remove from the skillet; season with salt. Set aside. In same pan, combine broth, salsa, bell pepper and cumin. Bring to a boil; reduce heat to medium-low. Place the meat in the crock-pot first, then add the broth and salsa mixture on top. Cook on low 8 hours or on high 6 hours or till beef is fork-tender. NOTES : If you want to thicken the sauce, drain saauce into a saucepan and simmer until reduced. |
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