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- 1 8 - 8 1/2ounce jar oil-packed dried tomatoes
- 2 pounds beef chuck, cut in 1-inch cubes
- 3 cups chopped onions
- 6 cloves garlic, minced
- 2 red sweet peppers, chopped
- 2 green sweet peppers, chopped
- 2 medium carrots, coarsely chopped
- 1/2 cup golden raisins
- 4 teaspoons ground cumin
- 1/2 - 1 teaspoon crushed red pepper
- 1 4 1/2ounce can diced green chiles
- 1 28 ounce can crushed tomatoes
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces smoked mozzarella, shredded
- Sliced dried tomatoes (optional)
- Toasted baguette slices (optional)
1. Drain the dried tomatoes, reserving 2 tablespoons of the oil. Chop tomatoes; set aside. In a Dutch oven heat the reserved oil over medium-high heat. Brown beef, half at a time.
2. Return all beef to Dutch oven. Add onions, garlic, sweet peppers, and carrots; cook for 2 minutes. Stir in chopped dried tomatoes, raisins, cumin, and crushed red pepper; cook for 2 minutes. Stir in undrained green chiles; cook for 1 minute. Add crushed tomatoes and 2 cups of water; bring to boiling. Reduce heat to medium. Simmer, covered, for 1 to 1-1/14 hours, stirring occasionally, until meat is tender. Remove from heat. Add salt and pepper. Top with cheese and, if desired, sliced dried tomatoes. If desired, serve with baguette slices.
- Servings Per Recipe 8,
- cal. (kcal) 429,
- Fat, total (g) 18,
- chol. (mg) 82,
- sat. fat (g) 7,
- carb. (g) 36,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 15,
- pro. (g) 34,
- vit. A (IU) 4422,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 676,
- Potassium (mg) 1584,
- calcium (mg) 323,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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