6
Servings
Prep Time
15 Min
Cook Time
70 Min
  • 1 1/2 pounds boneless beef stew meat
  • 2 cups water
  • 2 small onions, chopped
  • 1 can (14.5 ounces) whole tomatoes, drained and quartered
  • 2 cloves garlic, chopped
  • 2 to 3 tablespoons MAGGI Granulated Beef Flavor Bouillon
  • WHERE TO BUY
  • 1 bay leaf
  • 1/2 poblano chile, chopped
  • 1/2 red bell pepper, chopped
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • Hot cooked rice
Step 1
<b>PLACE</b> beef, water, onions, tomatoes, garlic, bouillon and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover; cook for 50 to 60 minutes or until beef is fork tender. Add chile, bell pepper, carrots and potatoes; cover. Cook for an additional 15 to 20 minutes or until sauce has thickened and vegetables are tender. Remove bay leaf. Serve with rice.

Nutrition Information

396.14 Kcal

  • protein

    30.60 Grams

  • carbohydrates

    53.75 Grams

  • sodium

    1080.42 Milligrams

  • fat

    5.53 Grams

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