Oxmoor House
Photo: Oxmoor House
Serve this spicy stew with peeled orange slices sprinkled with cinnamon-sugar. Bottled cinnamon-sugar can be found on the spice aisle of your local supermarket.
6 servings (serving size: 1 1/3 cups)


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1 pound boneless sirloin steak (about 1/2inch thick), cut into bite-sized pieces
Cooking spray
1 (8-ounce) container refrigerated prechopped onion
3 cups water
2 (14 1/2-ounce) cans diced tomatoes with zesty mild green chilies (such as Del Monte), undrained
1 teaspoon ground cumin
3 cups (1/2-inch) cubed unpeeled Yukon gold or red potato
1/4 cup chopped fresh cilantro (optional)


Prep: 4 Minutes
Cook: 45 Minutes

1. Coat beef with cooking spray. Cook beef in a large Dutch oven coated with cooking spray over high heat 3 minutes; stir in onion. Cook 5 minutes or until liquid evaporates and beef and onion are browned.

2. Stir in 3 cups water, tomatoes, and cumin; cover and bring to a boil. Reduce heat to medium; simmer 20 minutes. Add potato; cover and simmer 10 minutes or until potato is tender. Remove from heat; stir in cilantro, if desired.

Created date

April 2009

Nutritional Information

Calories 165
Caloriesfromfat 19 %
Fat 3 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 18.3 g
Carbohydrate 15.5 g
Fiber 3.2 g
Cholesterol 28 mg
Iron 2 mg
Sodium 595 mg
Calcium 59 mg