GREEN CHILE STEW
Ingredients
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.