Ancho-Beef Stew

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9 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Prep: 15 mins
  • Slow Cook: 8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
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Ancho-Beef Stew
Ingredients
1
pound boneless beef chuck pot roast
1
tablespoon ground ancho chile pepper
1
tablespoon vegetable oil
1
16 ounce package frozen stew vegetables
1
cup frozen whole kernel corn
1
16 ounce jar salsa
1/2
cup water
 
Corn bread (optional)
Directions
  1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with ancho chile pepper, tossing to coat all sides. In a large skillet heat oil over medium-high heat. Brown meat, half at a time, in hot oil. Drain off fat.
  2. In a 3-1/2- or 4-quart slow cooker combine frozen stew vegetables and frozen corn. Top with meat. Pour salsa and the water over mixture in cooker.
  3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with corn bread.
Nutrition Facts (Ancho-Beef Stew)
    Per serving:
  • 302 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 50 mg chol.,
  • 842 mg sodium,
  • 28 g carb.,
  • 5 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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