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Mexican Stew

(1 Votes)

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:
  1. 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.

  2. Place meat in a 5-quart slow cooker. Add tomato paste, beef broth, and next 6 ingredients. Stir well to blend.

  3. Cover and cook on LOW setting 7 hours or until meat is very tender.

  4. 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.
Notes

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