Title: Tex-Mex Beef Stew
Categories: Diabetic, Beef & veal, Soups & ste
Yield: 6 servings

1 lb Lean round stead; trimmed
-and cut
; into 1-inch cubes
1 1/4 c Water
1 lg Baking potato; cubed
2 Carrots; sliced
1/2 c Light beer
1 Red bell pepper; chopped
1/3 c Chopped fresh cilantro
1 cn Chopped tomatoes; (16
-ounces)
1 Onion; chopped
1 Clove garlic; chopped
1 Jalapeno pepper; seeded and
-chopped
; (optional)
2 ts Dried oregano
1 1/2 ts Chili powder
1/2 ts Beef-flavored bouillon
-granules
2 tb Flour
2 tb Water

Saut‚ round steak in a large Dutch oven until seared on all sides, about 3
to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons
water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook
1 hour until meat is tender, stirring occasionally. Combine flour and 2
tablespoons water, stirring to make a smooth paste. Gradually add paste to
meat mixture and cook until thickened and bubbly, stirring frequently.

Preparation time: 15 minutes Cooking time: 1 hour, 15 minutes

Yield: about 6 cups

Per Serving: Calories: 184 Carbohydrates: 16 g Protein: 20 g Fat: 4 g
Saturated Fat: 1 g Soduim: 282 mg Fiber: 2 g Serving size: 1 cup

Exchanges per serving: 1 starch 2 lean meat

from JANUARY / FEBRUARY 1997

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98

Recipe by: http://www.diabetes-self-mgmt.com/dir_rec.html

By Barb at PK on Jun 12, 1998, converted by MM_Buster
v2.0l.