Southwestern Beef Stew

Makes : 6 servings Preparation Time10 minsCooking Time70 mins
Ingredients List
  1. 1 1/2 Tbsp. vegetable oil, divided
  2. 1 1/2 lbs. boneless beef chuck, cut into 1-inch cubes
  3. 1 can (4 oz.) chopped green chilies, drained
  4. 2 large cloves garlic
  5. 1 tsp. ground cumin (optional)
  6. 1 can whole peeled plum tomatoes
  7. 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  8. 1 cup water
  9. 1 package (10 oz.) frozen cut okra or green beans
  10. 1 large red bell pepper or green bell pepper, cut into 1-inch pieces
  11. 4 frozen half ears corn-on-the-cob
  12. 2 Tbsp. chopped fresh cilantro (optional)
Nutritional Information
Amount Per per serving

Directions

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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.