Beef And Vegetable Stew Recipe
Ingredients
1 1/2 pounds lean round steak (about 1/2-inch thick)
1 cup water
1 cup cubed potatoes
1 cup sliced carrots
3/4 cup light beer
1/4 cup chopped sweet red pepper
1/4 cup chopped fresh cilantro or 1 tablespoon dried whole coriander
1 (16-ounce) can whole tomatoes, undrained and chopped
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
2 teaspoons dried whole oregano
1 1/2 teaspoons chili powder
1 teaspoon beef-flavored bouillon granules
2 tablespoons all-purpose flour
2 tablespoons water
Directions
Trim excess fat from steak; cut meat into 1- inch pieces.
Combine all ingredients except flour and 2 tablespoons water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour to 1 hour and 15 minutes or until meat is tender, stirring occasionally.
Combine flour and 2 tablespoons water, stirring to form a smooth paste.
Gradually add to meat mixture; cook over medium heat until thickened and bubbly.
Combine all ingredients except flour and 2 tablespoons water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour to 1 hour and 15 minutes or until meat is tender, stirring occasionally.
Combine flour and 2 tablespoons water, stirring to form a smooth paste.
Gradually add to meat mixture; cook over medium heat until thickened and bubbly.
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