Posted by Marla
on October 18, 2009, 1:18 pm
71.2.71.71
Low Carb Southwestern Beef Stew
A hearty stew, rich with Southwestern flavor, for chilly winter nights. Serve over
rice for a one-dish meal.
1 1/4 lbs beef tip roast, cut into 1-inch pieces
1 Tbs vegetable oil
1/2 cup coarsely chopped onion
1 large clove garlic, minced
1 1/2 tsp dried oregano leaves
1 tsp ground cumin
1/2 tsp crushed red pepper
1/2 tsp salt
4 medium tomatoes, chopped and divided (about 4 cups)
1/2 cup water
1 (4-oz.) can whole green chilies
1 Tbs cornstarch
1/4 cup sliced green onion tops
1 Heat oil in Dutch oven over medium-high heat. Add beef pieces, onion and garlic;
cook, and stir until beef is browned. Pour off drippings.
2 Combine oregano, cumin, red pepper and salt; sprinkle over beef. Add 3 cups of
the tomatoes and the water, stirring to combine. Reduce heat; cover tightly and
simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally.
3 Drain green chilies; reserve liquid. Cut chilies into 1/2-inch pieces; add to
beef mixture. combine cornstarch and reserved liquid; gradually stir into stew and
cook, uncovered, until thickened. Stir in remaining tomatoes; garnish with green
onion tops.
Servings: 4
Calories 340.00
Calories From Fat 150.00
% Daily Value
Total Fat 17.00g 26%
Saturated Fat 5.00g 25%
Cholesterol 0.00mg 0%
Sodium 480.00mg 20%
Carbohydrates 13.00g 4%
Dietary Fiber 3.00g 12%
Protein 32.00g 64%
source is unknown
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