Spicy Beef Stew
This hearty stew features cubed beef round steak browned with onion and garlic, then simmered in a spiced tomato and beef broth. Carrots and broccoli are added later for a tender crisp texture, and the stew is thickened with a cornstarch slurry for a rich, bubbling finish. It's a complete and satisfying one-pot meal.
Ingredients
- 1 lb beef round steak
- 1/2 cup chopped onion
- 2 garlic cloves, smashed
- 1 (16 ounce) can tomatoes, cut up
- 1 (10 1/2 ounce) can condensed fat-free reduced-sodium beef broth
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried basil, crushed
- 4 large carrots
- 1 (10 ounce) package frozen chopped broccoli (or fresh)
- 1 tablespoon cornstarch
Method
- Remove any fat from the beef round steak.
- Slice the trimmed meat into cubes measuring 3/4 inch.
- Coat a large saucepan with vegetable cooking spray.
- Place the pan over heat, then add the meat cubes, chopped onion and smashed garlic. Cook until the meat browns and the onion softens.
- Pour away any excess fat from the pan.
- Add the can of tomatoes with their juices, the condensed beef broth, chilli powder, ground cumin, crushed dried basil and 2 cups of water. Stir to combine.
- Allow the mixture to reach a boil, then lower the heat. Cover the pan and let it simmer for 1 1/2 hours or until the beef is tender.
- Slice the large carrots into thin strips resembling matchsticks.
- Add the carrot strips and the package of frozen chopped broccoli to the stew in the saucepan.
- Cover the pan again and simmer for another 8 to 10 minutes, or until the vegetables are tender but still crisp.
- In a separate small bowl, mix the cornstarch with 2 tablespoon of cold water.
- Pour this cornstarch mixture into the stew. Cook while stirring until the stew bubbles, then continue to cook and stir for 2 minutes more.
Nutrition (per serving)
Sodium149600 mg
Recipe details
CategoryStew
AuthorDerf2440
