This zippy stew seasoned with picante sauce is great on cold winter evenings. The preparation is so easy…it’s ready in minutes after a busy day at work.—Regina Stock of Topeka, Kansas
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 jar (16 ounces) picante sauce
- 2 medium potatoes, peeled and cubed
- 4 medium carrots, sliced
- 1 large onion, chopped
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 tablespoon cornstarch
- 1/4 cup cold water
- In a large nonstick skillet coated with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
- In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Yield: 7 servings.
Originally published as Southwestern Beef Stew in Light & Tasty December/January 2007, p11
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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