2 lb 3 Tbsp 2 C 2 tsp 1 large 1 Tbsp 2 tsp 1 2 lb 1 Tbsp 1 tsp 2 C

lean beef stew meat (trimmed of fat), cut in 1-inch cubes vegetable oil water minced garlic onion, finely chopped flour chili powder green pepper, chopped tomatoes, chopped (3 C) oregano cumin canned kidney beans*

 

1. Brown meat in a large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender.
2. Heat remaining vegetable oil in second skillet. Add garlic and onion and cook over low heat until onion is softened. Add flour and cook 2 minutes. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients to the meat mixture. Simmer 1/2 hour.

Yield: 9 servings--Serving Size: 8 oz

Each serving provides:

Calories: 274
Total fat: 10 g
Saturated fat: 2 g
Cholesterol: 65 mg
Sodium: 159 mg*

* To cut back on sodium, try using "no salt added" canned kidney beans, or use beans prepared at home without salt.