20-minute Ancho Beef Stew

By courtneyepowell

Ingredients

• 3/4 pound boneless sirloin steak, cut into 1/2-inchpieces
• 2 1/2 teaspoons ancho chile powder
• 1/8 teaspoon salt
• 1/2 teaspoon salt
• 1 onion, chopped
• 1 green pepper, cored,seeded and diced
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 tablespoon all-purpose flour
• 2 cups reduced-sodium beef broth
• 1 15 ounce can no-salt added stewed tomatoes
• 1 pound peeled baby carrots,halved
• 1/2 pound small potatoes (such as Melissas Dutch Gold), halved
• 1 10 ounce package frozen corn, thawed
• 1/4 cup cilantro, chopped

Details

Servings 4

Preparation

Step 1

1. Heat a large nonstick pot over medium-high heat. Lightly coat with nonstick cooking spray. Season beef with 1/2 tsp of the chile powder and 1/8 tsp of the salt. Add beef to pot and cook 2 minutes, turning once. Remove to plate.

2. Add onion, green pepper and garlic; cook 5 minutes, stirring occasionally. Add oregano, remaining 2 tsp chile powder and remaining 1/2 tsp salt. Stir flour into broth until dissolved and mix into pot. Add tomatoes, carrots and potatoes. Simmer on medium-low for 10 minutes or until vegetables are tender.

3. Add corn and cooked beef. Cook 2 minutes to heat through. Garnish with cilantro just before serving.