Texmex Beef Stew
Ingredients
1 pound lean round stead, trimmed and cut into 1-inch cubes
1-1/4 C. water
1 large baking potato, cubed
2 carrots, sliced
1/2 C. light beer
1 red bell pepper, chopped
1/3 C. chopped fresh cilantro
16-oz. can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 tsp. dried oregano
1-1/2 tsp. chili powder
1/2 tsp. beef flavored bouillon granules
2 Tbsp. flour
2 Tbsp. water
Cooking Instructions
Sauté round steak in a large Dutch oven until seared on all sides, about 3 to 4 minutes. Add remaining ingredients, except flour and 2 Tbls. water. Mix well; bring to a boil. Cover; reduce to simmer. Cook 1 hour until meat is tender, stirring occasionally. Combine flour and 2 Tbls. water, stirring into a smooth paste. Gradually add paste to meat mixture. Cook until thickened and bubbly, stirring frequently.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)