Publix Aprons Back to the Table: Fajita Stew with Cilantro-Lime Romaine Salad

Fajita Stew with Cilantro-Lime Romaine Salad
Active Time – 30 minutes, Total Time – about 3 1/2 hours (Makes 4 servings)

APRONS ADVICE
Complete your meal with steamed vegetables and Key lime pie for dessert.
This is like momma’s beef stew but with a little Latin flare.

MEAL SHOPPING LIST
Meat
1 1/2 lb chuck steak, thinly sliced
Produce
5 limes, for juice
1/2 cup + 2 tablespoons fresh cilantro
1 lb precut fresh peppers and onions
2 tablespoons chunky garlic paste
6 cups romaine salad greens
8 oz prediced fresh tomatoes (1 1/4 cups)
Dairy
1/2 cup sour cream
Dry Grocery
2 cups beef broth (or stock)
2 cups tortilla chips
1 tablespoon ground cumin
From Your Pantry
1 cup white rice
4 tablespoons extra-virgin olive oil
1/2 cup flour
1 1/4 teaspoons kosher salt

COOKING SEQUENCE
Prepare stew and begin to cook (20 minutes)
Let stew cook (up to 3 hours)
Prepare suggested sides and complete stew; serve (30 minutes)

Recipe: Fajita Stew
Active Time – 30 minutes, Total Time – about 3 1/2 hours (Makes 4 servings)

Ingredients:
2 limes, for juice
1 1/2 lb chuck steak, thinly sliced
1/2 cup flour
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 lb precut fresh peppers and onions
2 tablespoons chunky garlic paste
2 cups beef broth (or stock)
1/2 cup fresh cilantro, finely chopped
1/2 cup sour cream
1 cup white rice

Steps:
1. Squeeze limes for juice (2 tablespoons). Place beef in large bowl and toss with 1 tablespoon lime juice. Combine flour, cumin, salt, and pepper; add to beef and toss to coat (wash hands).
2. Preheat large sauté pan on high 1–2 minutes. Place oil in pan, then add beef; cook 5–6 minutes, turning often, or until browned on all sides. Transfer beef to slow cooker.
3. Reduce heat on pan to medium. Add peppers and onions, garlic, and any remaining flour mixture to pan; cook 3–4 minutes or until garlic begins to brown. Slowly pour in broth, stirring constantly; bring to boil.
4. Transfer vegetable mixture to slow cooker and cover. Cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) and until meat is
tender. Chop cilantro. Combine cilantro, sour cream, and remaining 1 tablespoon lime juice until blended; chill until ready to serve.
5. Prepare rice following package instructions during last 30 minutes of cook time. Serve stew over rice; top with cilantro cream.

CALORIES (per 1/4 recipe) 630kcal; FAT 20g; SAT FAT 7g; TRANS FAT 0g; CHOL 130mg; SODIUM 1070mg; CARB 67g; FIBER 3g; SUGARS 9g; PROTEIN 42g; VIT A 40%; VIT C 210%; CALC 8%; IRON 40%

Recipe: Cilantro-Lime Romaine Salad
Total Time – 10 minutes (Makes 4 servings)

Ingredients:
3 limes, for juice
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 cups tortilla chips
6 cups romaine salad greens
8 oz prediced fresh tomatoes (1 1/4 cups)

Steps:
1. Squeeze limes for juice (3 tablespoons) and chop cilantro. Whisk juice, cilantro, salt, pepper, and oil until blended. Crush tortilla chips lightly.
2. Place romaine and tomatoes in salad bowl. Add dressing; toss to coat. Top with chips; serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 13g; SAT FAT 2g; TRANS FAT 0g; CHOL 0mg; SODIUM 170mg; CARB 19g; FIBER 3g;
SUGARS 4g; PROTEIN 3g; VIT A 110%; VIT C 50%; CALC 6%; IRON 6%

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