Ingredients for Los Rios Stew
- Cooking Oil
- Lean Stew Meat
- Onions
- Rotel Tomatoes
- Pinto Beans
- Green Chilies
- Condensed Beef Broth
- Sugar
- Garlic Cloves
- Ground Cumin
- Green Bell Pepper
- Water
- Salt
- Monterey Jack Cheese
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How to Make Los Rios Stew
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Add 1.5 lbs beef stew meat, seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper, and brown on all sides. Remove beef from Dutch oven and set aside.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the Dutch oven. Sauté for 5 minutes, until softened.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 cup beef broth, 1/2 cup chopped cilantro, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1 bay leaf.
- Return the beef to the Dutch oven. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the beef is very tender.
- Remove the bay leaf. Ladle the stew into individual bowls.
- Top each serving with shredded Monterey Jack cheese (about 1/4 cup per bowl).
- Serve immediately with warm cornbread for a truly authentic experience.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
26g
Fat
56g
Carbs
16g
