20-Minute Ancho Beef Stew

20-Minute Ancho Beef Stew
Makes 4
Prep 20 m
Cook 19 m



  1. 1 of 3 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. 2 of 3 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. 3 of 3 Add corn and cooked beef. Cook 2 minutes to heat through. Garnish with cilantro just before serving.
Nutrition Information for 20-Minute Ancho Beef Stew
Servings Per Recipe: 4
Per Serving: 749 mg sodium, 340 kcal cal., 9 g fiber, 4 g Fat, total, 31 mg chol., 25 g pro., 54 g carb., 1 g sat. fat