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1 Tbsp. corn or canola oil

1 lb. beef sirloin, beef round or flank steak (whatever is on sale), cut into 1/2-inch cubes, all visible fat discarded

1 small onion (yellow or white), chopped

2 clove minced, fresh garlic or 2 tsp. jarred, minced garlic

2 Tbsp. whole-wheat flour

2 cups fresh tomatoes, chopped or 14.5 oz. canned, no-salt-added, chopped tomatoes

6 Hatch chilies, roasted, skinned or 2-3 oz. no-salt-added, canned green chilies

1 jalapeno or Serrano pepper (skip this if you don’t like spicy food), chopped, (optional)

1/2 tsp. black pepper

2 cup low-sodium, fat- free chicken broth

In a stew pot, heat oil over medium-high heat and add beef. Stir occasionally, until browned, about 5 minutes.

Stir in onion and garlic, cooking 2-3 minutes until onions begin to be translucent.

Add flour, stirring until well mixed.

Add all remaining ingredients and stir well.

Reduce heat to medium-low, cover and simmer for 1 hour.

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