Ingredients
1 12 lbs round steak (boneless beef, cut into 12 inch cubes)
14 12 ozs canned beef broth
1 cup potatoes (peeled and cubed)
1 cup carrot (sliced)
1 cup onions (chopped)
14 cup red bell pepper (chopped)
1 jalapeno pepper (seeded and chopped)
1 garlic cloves (minced)
1 12 tsps chili powder
12 tsp salt
14 12 ozs diced tomatoes (undrained)
2 tbsps all-purpose flour (purpose)
2 tbsps water
2 tbsps fresh cilantro (minced, parsley)
Preparation
1 In a Dutch oven coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender. 2 Combine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.
