Chili Salsa Beef
1 1/2 pounds beef for stew, cut in 1-1/4-inch pieces
1 tablespoon olive oil
1 cup prepared thick-and-chunky salsa
2 tablespoons packed brown sugar
1 tablespoon reduced-sodium soy sauce
1 clove garlic, minced
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 cups hot cooked rice
Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan. Stir in salsa, sugar, soy sauce and garlic; bring to a boil. Reduce heat; cover tightly and simmer for 1 3/4 to 2 1/4 hours or until beef is fork-tender.
Stir in cilantro and lime juice.
Serve over rice.
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