Southwest Beef-and-Vegetable Stew
Greens with Cilantro-Ranch Dressing
Ingredients
- 1 lb cubed beef stew meat
- 1 cup frozen green peas
- ¾ cup sliced carrots (about 2)
- ⅓ cup water
- 1 large onion, chopped
- 2 Roma tomatoes, chopped
- ½ (4-oz) can chopped green chiles, drained
- ½ Tbsp chopped fresh cilantro
- ¼ tsp salt
- ⅛ tsp crushed red pepper
Instructions
- Preheat oven to 275°F. Combine all ingredients in a 2-quart baking dish. Cover tightly; bake 5 hours.
Side Dish Ingredients
- ⅓ cup Ranch dressing
- 2 Tbsp chopped fresh cilantro
- ½ small cucumber
- 5 cups torn green leaf lettuce
Side Dish Instructions
- Whisk together Ranch dressing and cilantro.
- Cut cucumber in half lengthwise; slice into ½-inch-thick half moons.
- Place lettuce and cucumber in a large bowl; drizzle with dressing, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
274
|
55
|
329
|
| Fat (g) | 7 | 3 | 10 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 17 | 6 | 23 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 464 | 266 | 730 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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