Beef is the center of this hearty stew enhanced with smoked paprika, garlic, V8, and filled with corn, apricots, cilantro and vinegar that provide a bit of mystery.
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|vegetable oil||2 1/2 tbsp.|
|boneless beef chuck roast||2.5 lb.||2 qt.|
|paprika||1 1/2 tbsp.|
|Vidalia onion||30 oz.||1 1/2 qt.|
|green and red bell pepper||30 oz.||1 1/2 qt.|
|carrot||28 oz.||1 qt.|
|frozen whole kernel corn||1.25 lb.||1 qt.|
|dried apricots||18 oz.||3 cups|
|sherry wine vinegar||0 3/4 cups|
|chili oil||1 oz.||2 tbsp.|
|1. Heat oil in a large rondo over medium-high heat. Add beef and sauté until well browned on all sides, about 6 minutes. Stir in paprika and continue to cook 2 minutes, stirring often.|
|2. Add onions and continue cooking for 5 minutes. Stir in peppers, carrots and garlic. Continue cooking for 5 minutes.
3. Stir in V8® 100% Vegetable Juice and Swanson® Beef Broth. Bring to a boil. Reduce heat and simmer on low for 60-75 minutes, or until beef is tender. Add water as necessary if mixture gets too thick.
|4. Add corn and apricots. Continue cooking 15-20 minutes.
5. Mix in cilantro and vinegar.
CCP: Heat to an internal temperature of 165°F or higher for 15 seconds.
CCP: Hold hot at 140°F or higher for service.
|6. To Serve: Using an 8 oz. ladle, portion1 cup of stew into a bowl. Drizzle with 1/2 teaspoon chili oil over top of soup and sprinkle with cilantro, as needed, to garnish.|
- This recipe meets Partnership for a Healthier criteria for overall cafeteria and general menu offerings (a la carte entrees).