Red Chili Beef Stew

• 1 12 lbs round steak (boneless beef, cut into 12 inch cubes)
• 14 12 ozs canned beef broth
• 1 cup potatoes (peeled and cubed)
• 1 cup carrot (sliced)
• 1 cup onions (chopped)
• 14 cup red bell pepper (chopped)
• 1 jalapeno pepper (seeded and chopped)
• 1 garlic cloves (minced)
• 1 12 tsps chili powder
• 12 tsp salt
• 14 12 ozs diced tomatoes (undrained)
• 2 tbsps all-purpose flour (purpose)
• 2 tbsps water
• 2 tbsps fresh cilantro (minced, parsley)

1. 1tn a Dutch oven coated with nonstick cooking spray, brown meat on all sides over medium-high heat. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender.
2. 2tombine flour and water until smooth; stir into pot. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.

beef, beef broth, potatoes, carrot, onions, red bell pepper, pepper, garlic, tsps chili powder, salt, tomatoes, flour, water, cilantro

Taken from www.epicurious.com/recipes/member/views/red-chili-beef-stew-50173347 (may not work)