Instructions: Place flour and seasonings in large resealable plastic food storage bag. Add beef; shake to coat.

Heat oil in large deep nonstick skillet or Dutch oven over medium heat until hot. Remove beef from bag, reserving remaining flour mixture. Add beef to skillet; brown on all sides, about 5 minutes. Remove and set aside.

Add onion and garlic to same skillet. Cook 5 minutes over medium heat, stirring occasionally. Sprinkle reserved flour mixture over onion mixture; cook and stir 1 minute. Add beef broth and salsa; bring to a boil.

Return beef and any accumulated juices to skillet. Reduce heat; cover and simmer over low heat 40 minutes.

Stir in potatoes, carrots and bell peppers. Cover; simmer 35 to 40 minutes or until beef and vegetables are tender. Sprinkle with cilantro.

This recipe yields 6 (1 1/4-cup) servings.

Serving Suggestion: Cornbread is the perfect accompaniment to this flavorful stew.

Comments: Substitute 1 tablespoon Mexican seasoning for mixture of salt, chili powder and cumin, if desired. If lean stew meat is not available, choose lean top round steak or chuck steak, trim it and cut it into cubes.

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