Exceptional Values. Save Big!
Quality Vitamins and Supplements
Your bible for entrepreneurism and personal development.



Holisticonline Home

Inspirational Reading

Healthy Recipes

Nutrition & Diet


Prayer/ Spirituality

Selected Prayers

Preferred Providers
Conditions/ Treatments
Alternative Therapies
Alternative Medicine

Stress Management




Herbal Medicine


Mexican Style Beef Stew

Chick peas and green peas take the place of beans in this recipe. Instead of the hot chili, gentle cumin flavors the chili along with oregano and turmeric. You must try it!


1 teaspoon ground cumin 
1 teaspoon dried oregano 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon salt 
2 tablespoons flour 
3/4 pound well-trimmed top round of beef, cut into 1-inch cubes 
1 tablespoon olive oil 
1 large onion, coarsely chopped 3 cloves garlic, slivered 
2 red bell peppers, cut into 1-inch squares 
4.5-ounce can chopped mild green chilies, drained
1/2 teaspoon turmeric 
2/3 cup reduced-sodium chicken broth, defatted 
19-ounce can chick-peas rinsed and drained 
1 cup frozen peas 
2 tablespoons fresh lemon juice 
1/4 cup chopped fresh parsley 

1. On a sheet of waxed paper, combine 1/2 teaspoon of the cumin, 1/2 teaspoon of the oregano, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the salt. Place the flour on a second sheet of wax paper. Add the beef to the spice mixture, rubbing the mixture into the meat. Dredge the beef in the flour, shaking off the excess. 

2. In a Dutch oven or large saucepan, heat 2 teaspoons of the oil until hot but not smoking over medium heat. Add the beef and cook until lightly browned, about 4 minutes. With a slotted spoon transfer the beef to a plate. Set aside. 

3. Add the remaining 1 teaspoon oil to the pan along with the onion and garlic and cook, stirring frequently, until the onion is softened, about 5 minutes. Add the bell peppers and cook, stirring frequently, until crisp-tender, about 4 minutes. Add the green chilies, turmeric, and the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt, stirring to combine. Add the broth, bring to a boil, and stir in the chick-peas. Reduce to a simmer, cover, and cook for 10 minutes to blend the flavors. 

4. Return the beef to the pan along with the peas and cook just until the beef is cooked through and the peas are hot, about 3 minutes. Stir in the lemon juice and parsley and serve. 

Serves: 4
Time: 30 minutes

Nutrition Information
Fat: 9 g/25% 
Calories: 325 
Saturated fat: 1.5 g 
Carbohydrate: 33 g 
Protein: 29 g 
Cholesterol: 49 mg 
Sodium: 815 mg 

[Holistic Living Home][Holisticonline Home]

1stholistic.com and Holisticonline.com are developed and maintained by ICBS
Send mail to: info@holisticonline.com with comments about this web site.
Copyright 1998-2013 ICBS Terms of Use
All Rights Reserved.