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Ancho-Beef Stew

Makes: 4 servings
Prep 15 mins Slow Cook 8 hrs to 9 hrs  (low) or 4 to 4-1/2 hours (high)
Ancho-Beef Stew
  • 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)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 302,
  • Fat, total (g) 9,
  • chol. (mg) 50,
  • sat. fat (g) 2,
  • carb. (g) 28,
  • fiber (g) 5,
  • pro. (g) 30,
  • sodium (mg) 842,
  • Percent Daily Values are based on a 2,000 calorie diet

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