Delicious Decisions: Tex-Mex Beef Stew

  • Serves: 4; 1 1/4 cups per serving


Slow cookers are ideal for busy days, especially those cold, wintry ones.


1    pound top sirloin steak, all visible fat removed, cut into 1-inch pieces
12  ounces red potatoes, cut into 1-inch pieces
1    large green bell pepper, cut into 1-inch pieces
2    medium onions, quartered
1/3 cup water
1 1/2 tablespoons steak sauce
2    teaspoons very low sodium beef bouillon granules
2    teaspoons chili powder
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cumin
2    tablespoons low-sodium ketchup

Cooking Instructions

In a slow cooker, combine the steak, potatoes, bell peppers, onions, water, steak sauce, bouillon granules, chili powder, sugar, 1/4 teaspoon cumin, and salt. Cook on high for 4 hours or on low for 8 hours.

Just before serving, stir in the remaining cumin and ketchup.

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Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
5.5 g
Saturated Fat
2.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
2.0 g
69 mg
411 mg
30 g
5 g
28 g

Dietary Exchanges


This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.