Southwestern Beef Stew

  • Recipe serves: 6
  • Prep Time 10 min
  • Cook Time 70 min

Ingredients

  • 1 1/2 Tbsp. vegetable oil, divided
  • 1 1/2 lbs. boneless beef chuck, cut into 1-inch cubes
  • 1 can (4 oz.) chopped green chilies, drained
  • 2 large cloves garlic
  • 1 tsp. ground cumin (optional)
  • 1 can whole peeled plum tomatoes
  • 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  • 1 cup water
  • 1 package (10 oz.) frozen cut okra [or green beans]
  • 1 large red bell pepper [or green bell pepper], cut into 1-inch pieces
  • 4 frozen half ears corn-on-the-cob
  • 2 Tbsp. chopped fresh cilantro (optional)

Directions

  1. In large Dutch oven or heavy saucepot, heat 1 tablespoon oil over medium-high heat and brown 1/2 of the beef; remove and set aside. Repeat with remaining beef; remove and set aside.
  2. In same Dutch oven, heat remaining 1/2 tablespoon oil over medium heat and cook chilies, garlic and cumin, stirring constantly, 3 minutes.
  3. Return beef to Dutch oven. Stir in tomatoes and Lipton® Recipe Secrets® Onion Soup Mix blended with water. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1 hour.
  4. Stir in okra, red pepper and corn. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 30 minutes or until meat is tender. Sprinkle with cilantro. Serve, if desired, with crusty bread.
Nutritional Information

Nutritional Information

Serving Size per serving
Amount Pe rServing
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
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