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Tex-Mex Beef Stew - Bariatric Recipes
Course:
Main Dish
Cuisine:
American, Slow Cooker
Servings:
8
servings
Calories:
217
kcal
Author:
Steph Wagner
Ingredients
1.5
lbs
extra lean stew meat
2-3
cloves
fresh garlic, pressed or minced
1
(16 oz) can
kidney beans, rinsed and drained
1
(16 oz) can
diced tomatoes
1
(8 oz) can
tomato paste
1
cup
salsa verde
1
tsp
cumin
2
tbsp
chili powder
1/2
tsp
cayenne
fresh cilantro, chopped (for topping)
Instructions
Heat a large skillet to medium high heat. Add stew meat (in batches as needed) to brown on all sides.
Add garlic to the skillet and cook 1-2 minutes. Remove meat mixture to a slow cooker.
Add all remaining ingredients. Set to low heat for 6-8 hours.
Use a fork to kitchen shears to cut the cooked stew meat into much smaller pieces to keep bites small.
Notes
This recipe makes 8 servings but can be frozen (recommend freezing in a silicone muffin pan for easy small servings). Can also cut recipe in half.
Nutrition
Serving:
3
oz
|
Calories:
217
kcal
|
Carbohydrates:
15
g
|
Protein:
30
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
53
mg
|
Sodium:
285
mg
|
Potassium:
398
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
827
IU
|
Vitamin C:
1
mg
|
Calcium:
27
mg
|
Iron:
2
mg