Spicy Southwest Stew
2 teaspoons olive oil
2 medium red onions, peeled and diced
1 tablespoon minced garlic
2 pounds Laura's Lean Top Round (may use Eye of Round, Sirloin Tip Round or Flank Steak) cut in 1-inch cubes
2 medium green bell peppers, cored, seeded and diced
1 16-ounce can whole peeled tomatoes, diced
1 6-ounce can tomato paste
1 cup chicken stock
1 1/2 cup fresh or frozen corn
1 1/2 teaspoon cumin, ground
1/4 cup chili powder
1 1/2 teaspoon salt, or season to taste
1/2 teaspoon ground black pepper, or season to taste
1 cup chopped fresh cilantro
1. In a large non-aluminum pot, heat oil over high heat. Add onions, garlic and cubed beef, sauté until meat browns. Reduce heat to low, cover and simmer for 15 minutes.
2. Add peppers, tomato paste and chicken broth. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.
3. Add corn and spices; season to taste with salt and pepper, simmer for an additional 30 minutes. Remove thicker stems from cilantro; reserve 6-8 sprigs to garnish. Stir remaining chopped cilantro into chili just before it's done cooking. Additional serving suggestions: add ground cayenne pepper to taste.
Makes 10 servings.