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Tex-Mex Crock Pot Stew




Source of Recipe


saving dinner


List of Ingredients




1/2 pound top round steak, cut into 2" cubes
1/2 tablespoon vegetable oil
1/8 teaspoon salt

7 ounces beef broth or vegetable broth
4 ounces salsa, jarred, your choice

1 small onion, chopped
1 small red bell pepper, seeded, de-ribbed and cut 1-inch pieces
1 teaspoon ground cumin

TOPPINGS:
Low fat sour cream
cilantro


Recipe



In a skillet, heat oil over medium-high heat until hot. Add beef and stir fry 2 minutes or until outside surface is no longer pink. (Do not overcook) Remove from the skillet; season with salt. Set aside.



In same pan, sauté onion and bell pepper in a little oil. Add broth, salsa, and cumin. Bring to a boil; reduce heat to medium-low. Place the meat in the crock-pot first, then add the broth and salsa mixture on top. Cook on low 8 hours or high 6 hours or until beef is fork tender.

*NOTE: if you want to thicken the sauce, drain sauce into a saucepan and simmer until reduced. You can add a little cornstarch if you like, but that just adds carbs and is unnecessary.

Per Serving: 309 Calories; 20g Fat; 22g Protein; 9g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 599mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 2 Fat.

SERVING SUGGESTIONS: Serve in bowls over a bed of brown rice and top with a dollop of sour cream and chopped fresh cilantro. A big salad and some braised Swiss chard would be good! (to braise, in a skillet, sauté the chard in olive oil and garlic till wilted. Then add about 1/4 " of water to the pan, cover and simmer chard till fork tender, about 5 minutes or so).