MEXICAN BEEF TIPS
Makes about 10 cups beef and liquid.
Note: The beef will hold on low in the slow cooker for up to two hours before serving. Or prepare beef completely up to 48 hours ahead and refrigerate. Then rewarm on the stove top over medium-low heat for 15 minutes or until heated through, or place in the slow cooker on low for 45 minutes to an hour or until heated through. You may cool the beef completely and freeze it (with cooking liquid) in an airtight container for two to three months. Thaw in the refrigerator overnight, and reheat according to the directions above.
• 41/2 lb. extra-lean beef tips for stew
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 (14.5 oz. each) cans Mexican-style stewed tomatoes (or regular stewed tomatoes plus 1/2 tsp. additional cumin and garlic powder)
Directions
Place the beef tips in the bottom of a 5-quart or larger slow cooker. Sprinkle chili powder, cumin, onion powder and garlic powder over the beef. Add both cans of tomatoes, with their juices, pouring them directly over the tips. Cover the slow cooker. Cook on low for 8 to 10 hours.
Stir well, and serve immediately, or store according to the directions in the Note above.
Variation: Stove-top method
Heat 1 tablespoon vegetable oil in a 41/2-quart or larger Dutch oven or soup pot. Brown the beef tips for about 5 to 7 minutes. Stir in the spices and both cans of tomatoes, and cover the pot. Bring to a boil, reduce heat to low, and simmer the beef for 31/2 hours or until the beef cubes are so tender that they fall apart. Stir and check the liquid level periodically, and add water to keep moist but not soupy.
Nutrition information per 1/4-cup serving:
Calories76Fat3 gSodium86 mg
Carbohydrates2 gSaturated fat1 gProtein10 g
Cholesterol31 mgDietary fiber0 g
