- 1-1/4 pounds beef stew meat, cut into 1-inch pieces
- 1 to 2 tablespoons vegetable oil, optional
- 1/4 cup chopped onion
- 1-1/2 teaspoons garlic powder
- 1/4 teaspoon pepper
- 1 cup water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon ground cumin
- 1 teaspoon salt
- In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender.
- Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Yield: 4 servings (1 quart).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Texas Beef Stew
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"We live in West Texas, so we like things with some spice. This stew really fit the bill. It was hearty and tasty and had a nice kick. My husband kept saying "wow" and "superb" as he ate it! I added some cubed carrots and potatoes during the last 20 minutes of cooking (like some of the other reviewers) and would do this next time, as well."
"It was quick & easy, but it was so average that I received no comments at all from my family when I made it."
"This recipe was very tasty! I added a few fresh carrots and it made it even better! Next time I will add some potatoes and a lil beef broth."
"This tastes great and is super easy to make. I added some chopped up potatoes and carrots, just because I like lots of veggies in the stew. I added them in that last 20 minutes, along with a little extra liquid. I also used a couple TB of cornstarch to thicken it a bit."
"Very good recipe. Unfortunitally i did not have a can of diced tomatoes, instead i took the tomatoes diced them up, put them in some water and added some seasoning salt and let them sit. I also added some chili powder and kidney beans. My husband's and brother in law's response was "This is amazing!" thank you so much for the recipe!"