Ingredients
Scale
- 1–1/2 pounds beef stew meat, cut into 1 to 1-1/2-inch pieces
- 2 tablespoons vegetable oil
- Salt to taste
- 1 medium onion, chopped
- 1 medium jalapeño pepper, minced
- 2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes
Instructions
- Heat 1 tablespoon oil in a stockpot over medium heat until hot.
- Brown half of the beef, then remove from the pot. Repeat with the remaining beef.
- Season the beef with salt.
- Add the remaining oil, onion, and jalapeño to the pot. Cook for 5-8 minutes until tender.
- Return the beef and juices to the pot. Add tomatoes and bring to a boil.
- Reduce heat, cover, and simmer for 1-1/2 to 2 hours until beef is fork-tender.
Notes
- Canned Mexican or Southwest-style diced tomatoes can be substituted.
- For pressure cooking: Brown meat if desired, then cook with onions, jalapeño, and tomatoes for 22 minutes on high pressure.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop/Pressure Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg