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Loading...| 3 lbs stewing beef , cut into cubes | |
| 2 tablespoons oil | |
| 1/3 cup flour | |
| 2 tablespoons chili powder | |
| 1 teaspoon ground cumin | |
| 1 can del monte Mexican-style stewed tomatoes | |
| 1 large onion , chopped | |
| 3 cups college inn bold beef stock , Beef Sirloin | |
| 1 -2 tablespoon chopped chipotle chile in adobo ( to taste ) | |
| 1 can del monte whole kernel corn , drained | |
| 2 lbs red potatoes , peeled and cut into 1-inch cubes |
| 1. | Heat the oil in a large dutch oven or pot over medium-high heat. Add the beef and cook until browned on all sides. |
| 2. | Sprinkle the flour, chili powder, and cumin over the beef and stir until the beef is coated. |
| 3. | Add the stewed tomatoes, onion, beef stock, and chipotle chile to the pot and stir to combine. |
| 4. | Bring the stew to a simmer, then reduce the heat to low and cover with a lid. |
| 5. | Let the stew simmer for 2 hours, then add the corn and potatoes. |
| 6. | Continue to simmer the stew for an additional hour or until the beef is tender and the potatoes are cooked through. |
This hearty stew is packed full of flavor and perfect for a cold winter evening.
It is easy to make and can be prepared in advance.
The stew requires a long cooking time and some preparation beforehand.
It may not be suitable for those with dietary restrictions or limitations.
This stew contains a good source of protein and vitamins, including vitamin A and vitamin C.
The chipotle chile in adobo can help to reduce inflammation and support digestive health.
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