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Soup's on - Mexican Style!
What You'll Need:
- 3 pounds stew beef
- 3 tablespoons canola oil, divided
- 6 tablespoons tomato paste
- 2 (10-1/2-ounce) cans condensed beef broth, undiluted
- 1 teaspoon ground black pepper
- 6 cloves garlic, crushed
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 6 tablespoons chopped picked jalapenos
- 1 cup water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Chopped fresh cilantro
- Sour cream
What To Do:
- Cut larger pieces of stew beef into bite-sized pieces. Heat 2 tablespoons oil in a large nonstick skillet over medium heat; add half the beef, and cook 8 minutes or until browned on all sides. Repeat with remaining oil and beef.
- Place meat in a 5-quart slow cooker. Add tomato paste, beef broth, and next 6 ingredients. Stir well to blend.
- Cover and cook on LOW setting 7 hours or until meat is very tender.
- Combine cornstarch and water in a small bowl. Add to slow cooker; increase heat to HIGH setting, and cook, uncovered, 15 minutes or until thickened, stirring several times. Top stew with chopped cilantro, and serve with sour cream.