Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas or spoon over rice.
Prep: 15 minutes
Total: 6 hours, 15 minutes
1.Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2.In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro. (Refrigerate cooled mixture in an airtight container, up to 3 days, or freeze, up to 2 months.)
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 8-10 Serving | ||
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Calories: 262 | ||
Calories from Fat: 87 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 95mg | 29 % | |
Sodium 280.6mg | 10 % | |
Potassium 620.3mg | 16 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.3g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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