Beef chili cowboy stew brings everyone in when the dinner bell rings. Beef stew meat combine with chili beans and lots of vegetables for a healthy and satisfying meal. Leftovers store well and many chili lovers enjoy the stew better the next day as the spices infuse into the beans. This recipe is gluten free and makes approximately 10 servings with 425 calories, 190 fat cal., 27 g. carbs, 5 g. fiber, 11 g. protein, 51% RDI Iron, 70% RDI Vitamin A, and 43% RDI Vitamin C.
2 pounds of beef stew meat 2 tablespoon oil 1 onion 1 bay leaf 1 bell pepper, any color 3 or 4 carrots 2 stalks celery 3 cans of beans (kidney, black or chili) 1 28 oz can of crushed tomatoes 1 package gluten free gravy mix 3 cloves garlic 2 tablespoons chili powder 1 teaspoon cumin
Dice the stew meat into bite site chunks. Chop the onion.
Heat the oil in a skillet or dutch oven over medium heat. Brown the stew meat. Add the onion and cook until the onion is translucent.
Add the crushed tomato and the bay leaf. Stir in one cup of water, adding more as needed. Cover and simmer for 1 1/2 hours and the meat is tender.
Quarter the carrots by cutting in half and then slicing into bit site pieces. Chop the pepper and celery.
Drain the beans. Use a can opener to open the can, leaving a small tab. Drain the liquid into a sink.
Drain the canned beans
Add the beans and vegetables to the chili. Stir in the spices and gravy mix. Add more water as needed. Cover and continue to cook for 15 minutes.
Chop your fresh garlic. Stir into the chili for the last 15 minutes of cooking.
Remove the bay leaf and serve your beef chili cowboy stew warm. Store left overs in the fridge and use within 5 days. Freeze left overs for up to 3 months.
Pictures and content original works of kittycooks. Copyright 2011