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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 19%
  • Fat: 3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 18.3g
  • Carbohydrate: 15.5g
  • Fiber: 3.2g
  • Cholesterol: 28mg
  • Iron: 2mg
  • Sodium: 595mg
  • Calcium: 59mg


  • 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)


  1. 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. 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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