Make-Ahead Two-Tomato and Chile Stew

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  • Makes: 8 servings
  • Serving Size: 1 1/2 cups
  • Makes: 13 cups
  • Prep: 30 mins
  • Freeze: 1 hr to 2 hrs + up to 1 month
  • Cook: 1 hr

Make-Ahead Two-Tomato and Chile Stew

Directions

  1. Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Spread meat in the prepared baking pan and freeze for 1 to 2 hours or until firm.
  2. In a 2-gallon freezer bag combine frozen meat, chopped onions, red and green sweet peppers, carrots, dried tomatoes, green chile peppers, raisins, cumin, garlic, crushed red pepper, salt, and black pepper. Squeeze air from bag, seal, and freeze for up to 1 month.
  3. To serve, in a 5- to 6-quart Dutch oven bring crushed tomatoes and the water to boiling; add frozen ingredients. Return to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is tender, stirring occasionally. Sprinkle each serving with cheese and, if desired, green onions.
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Nutrition Facts (Make-Ahead Two-Tomato and Chile Stew)

  • Per serving:
  • 334 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 81 mg chol. ,
  • 492 mg sodium ,
  • 32 g carb. ,
  • 6 g fiber ,
  • 16 g sugar ,
  • 32 g pro.
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