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Photo: Oxmoor House
Prep time 4 mins
Cook time 45 mins
Yield 6 servings (serving size: 1 1/3 cups)
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.


  • 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)

Nutrition 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

How to Make It

  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.

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