2 lb. beef stew meat
• salt & pepper
2 Tbsp. vegetable oil or olive oil
1 carton H-E-B Pico de Gallo
1 Tbsp. minced garlic in oil
2 tsp. chili powder
1 tsp. each: ground cumin and leaf oregano
1/3 c. flour
1 carton (16 oz.) H-E-B Low-Sodium Chicken Broth
1 can (10.5 oz.) diced tomatoes with green chilies
2 bay leaves
• tortillas + toppings (cheddar cheese, cilantro, green onions, lime wedges and avoc
Season beef with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high hea
t. Cook beef in 2 separate batches about 5 minutes each, or until well-browned.
Transfer beef to a 5 or 6-quart pot (may use slow cooker). Add remaining oil to same skill
et; cook pico de gallo and garlic 3 minutes. Add seasonings and flour; stir and cook 2 or
3 minutes to combine.
Add broth to skillet slowly, stirring constantly. Bring to a boil; simmer 2 or 3 minutes t
o thicken slightly. Add to beef mixture, along with diced tomatoes and bay leaves. Cover;
bring to a boil.
Simmer 1 1/2 hours or until beef is tender (6 hours for slow cooker). Serve in tortillas w
ith desired toppings.
No Nutritional Information Available