Ingredients
Scale
- 1–1/2 pounds beef stew meat, cut into 1 to 1-1/2-inch pieces
- 2 tablespoons vegetable oil
- Salt
- 1 medium onion, chopped
- 1 medium jalapeño pepper, minced
- 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
Instructions
- Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.
- Add remaining 1 tablespoon oil, onion, and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender.
- Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
Notes
- Canned Mexican or Southwest-style diced tomatoes may be substituted for chili-seasoned tomatoes.
- This recipe can be made in a 6-quart electric pressure cooker for faster cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg