Vaquero Beef Stew

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  • Makes: 10 servings
  • Serving Size: about 1-1/4 cups per serving
  • Prep: 35 mins
  • Cook: 1 hr 50 mins

Vaquero Beef Stew

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Directions

  1. In a large Dutch oven or stockpot combine the water, beef pieces, onion, bouillon granules, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/4 hours, skimming off any foam on the surface.
  2. Add potatoes, beans, and achiote paste. Return to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in chayote, yellow summer squash, and corn. Simmer, covered, for 10 minutes. Add spinach, cilantro, and, if desired, chile pepper. Cook, covered, for 5 minutes more. If desired, season to taste with salt.
  3. Ladle into serving bowls. Top with crema and tomatoes.

From the Test Kitchen

*

Yellow summer squash adds bright color to the stew, but use zucchini if you prefer.

**

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Vaquero Beef Stew)

  • Per serving:
  • 333 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 90 mg chol. ,
  • 521 mg sodium ,
  • 21 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
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