Tex-Mex beef stew

1 pound lean round stead, trimmed and cut into 1-inch cubes
1 1/4 cup water
1 large baking potato, cubed
2 carrots, sliced
1/2 cup light beer
1 red bell pepper, chopped
1/3 cup chopped fresh cilantro
1 can (16 ounces) chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1 jalapeno pepper, seeded and chopped (optional)
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/2 teaspoon beef-flavored bouillon granules
2 tablespoons flour
2 tablespoons water


Sauté round steak in a large Dutch oven until seared on all sides, about 3
to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons
water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook
1 hour until meat is tender, stirring occasionally. Combine flour and 2
tablespoons water, stirring to make a smooth paste. Gradually add paste to
meat mixture and cook until thickened and bubbly, stirring frequently.

Preparation time: 15 minutes
Cooking time: 1 hour, 15 minutes

Yield: about 6 cups

Per Serving:
   Calories: 184
   Carbohydrates: 16 g
   Protein: 20 g
   Fat: 4 g
   Saturated Fat: 1 g
   Soduim: 282 mg
   Fiber: 2 g  Serving size: 1 cup

Exchanges per serving:
   1 starch
   2 lean meat




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