Mexican Stew
yield: 6
total time: 50 minutes
Ingredients
- 1 1/8 pounds beef in 4 cm cubes
- 2 1/8 cups beef broth
- 4 chipotle pepper in adobo 6 for ‘extra’ hot
- 1 tablespoon adobo paste, from the can above
- 1 1/2 cups tomato paste /purée
- 3 carrots cut into dices
- 2 garlic cloves chopped finely
- 8 onion mini french, or 2 onions
- 1 tablespoon worcestershire sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cinnamon powder
- 4 3/4 tablespoons dark chocolate better unsweetened
- olive oil or butter
- salt
- pepper
- tortilla chips
- potatoes
- corn grains
- parsley
Nutrition
- Calories : 450 calories
- Carbohydrate : 46 grams
- Cholesterol : 55 milligrams
- Fat : 20 grams
- Fiber : 9 grams
- Protein : 23 grams
- SaturatedFat : 7 grams
- Sodium : 1580 milligrams
- Sugar : 20 grams
- TransFat : 1 grams
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