Ww Texas Beef Stew

• 1 lb lean boneless bottom round roast, trimmed & cut into 1 1/2 inch chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 large white onions, chopped
• 4 large carrots, cut into 1 inch pieces
• 3 garlic cloves, chopped
• 1/2 jalapeno, chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 (28 ounce) can diced tomatoes
• 1 bay leaf
• 2 ears corn
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon red wine vinegar

1. Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
2. Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
3. Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.

lean, kosher salt, black pepper, white onions, carrots, garlic, ground cumin, ground coriander, tomatoes, bay leaf, corn, fresh cilantro, red wine vinegar

Taken from www.food.com/recipe/ww-texas-beef-stew-284902 (may not work)