 | | Directions | | In dutch oven coated with Pam spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer, until meat is tender. Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes until thickened. |
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Servings: 6
|  | | Ingredients | | - | | 1 1/2 pounds boneless beef round steak, cut into 1/2 inch cubes |
| - | | 1 can beef broth (14 1/2 ounce can) |
| - | | 1 cup potatoes, peeled, cubed |
| - | | 1 cup carrots, sliced |
| - | | 1 cup onion, chopped |
| - | | 1/4 cup sweet red pepper, chopped |
| - | | 1 jalapeno pepper, seeded and chopped |
| - | | 1 clove garlic, minced |
| - | | 1 1/2 teaspoons chili powder |
| - | | 1/2 teaspoon salt |
| - | | 1 can diced tomatoes, undrained (14 1/2 ounce can) |
| - | | 2 tablespoons flour |
| - | | 2 tablespoons water |
| - | | 2 tablespoons fresh cilantro, minced |
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