Tex-mex Crock Pot Stew

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
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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.