Recipe for Tex-Mex Beef Stew 
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Yield:
6 servings
Ingredients:
Amount Ingredient
1 lb Lean round stead, trimmed and cut into 1-inch cubes
1/4 cup Water
1 lrg Baking potato, cubed
2 x Carrots, sliced
1/2 cup Light beer
1 x Red bell pepper, chopped
1/3 cup Chopped fresh cilantro
1 can Chopped tomatoes, (16 ounces)
1 x Onion, chopped
1 x Clove garlic, chopped
1 x Jalapeno pepper, seeded and chopped (optional)
2 tsp Dried oregano
1/2 tsp Chili powder
1/2 tsp Beef-flavored bouillon granules
2 tbl Flour
Instructions:
Instructions: Saute round steak in a large Dutch oven until seared on all sides, about 3 to 4 minutes. Add remaining ingredients except for flour and 2 tablespoons water. Mix well and bring to a boil. Cover and reduce heat to simmer; cook 1 hour until meat is tender, stirring occasionally. Combine flour and 2 tablespoons water, stirring to make a smooth paste. Gradually add paste to meat mixture and cook until thickened and bubbly, stirring frequently.

Preparation Time: 15 minutes

Cooking Time: 1 hour, 15 minutes

Yield: about 6 cups

Serving size: 1 cup

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