Chuck And Chili Stew Recipe
Servings: 6
Ingredients
- 1 lrg Onion, Minced Coarse
- 2 x Cloves Garlic, Chopped
- 2 Tbsp. Oil
- 3 lb Beef Chuck Roast, Boned & Cut Into 1/2" Cubes
- 8 ounce Corn Kernels (Canned)
- 1 1/2 lb Tomatoes, Minced Coarsely
- 1 Tbsp. Chili Pwdr
- 3 Tbsp. Soy Sauce
- 1 tsp Dry Oregano, Crushed
- 1 tsp Sugar
- 4 ounce Canned, Diced, Mild Green Chili Peppers
Directions
- Saute/fry the onion and garlic in warm oil in a Dutch oven till the onion is tender. Stir in the beef cubes. Saute/fry till browned. Drain the corn.
- Reserve the liquid. Add in the liquid from the corn, the tomatoes, chili pwdr, soy sauce, oregano and sugar to the pan. Stir to combine. Cover.
- Simmer 75 min. Uncover. Simmer till the beef is tender (another 45 min). Stir in the corn and green chili peppers. Heat through. Serve with tortillas or possibly corn bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 555 | |
| Calories from Fat 259 | 47% |
| Total Fat 28.81g | 36% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.12g | |
| Cholesterol 150mg | 50% |
| Sodium 700mg | 29% |
| Potassium 1207mg | 34% |
| Total Carbs 14.29g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.39g | 4% |
| Protein 58.66g | 94% |
