H-E-B Showtime, October 2011
2lb.beef stew meat,
•salt & pepper,
2Tbsp.vegetable oil or olive oil,
1cartonH-E-B Pico de Gallo,
1Tbsp.minced garlic in oil,
1tsp. each:ground cumin and leaf oregano,
1 carton (16 oz.)H-E-B Low-Sodium Chicken Broth,
1can (10.5 oz.)diced tomatoes with green chilies,
•tortillas + toppings (cheddar cheese, cilantro, green onions, lime wedges and avocados),
1Season beef with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef in 2 separate batches about 5 minutes each, or until well-browned.
2Transfer beef to a 5 or 6-quart pot (may use slow cooker). Add remaining oil to same skillet; cook pico de gallo and garlic 3 minutes. Add seasonings and flour; stir and cook 2 or 3 minutes to combine.
3Add broth to skillet slowly, stirring constantly. Bring to a boil; simmer 2 or 3 minutes to thicken slightly. Add to beef mixture, along with diced tomatoes and bay leaves. Cover; bring to a boil.
4Simmer 1 1/2 hours or until beef is tender (6 hours for slow cooker). Serve in tortillas with desired toppings.
No Nutritional Information Available