Mexican Style Beef Stew

NOTICE
The calculations from my cook book came out significantly lower than those of sparkspeople.The recipe serves 5 people The nutrition facts are based upon one serving of 1 1/3 cup.
cals~ 292
fat~ 7.5
sat fat~ 1.24
carb~ 132
protein~ 24.3
cholosterol~ 39.2
sodium 692
*I changed the serving size from 5 to 6 in the sparks nutrition calculator to more closly resemble the actual calories. It isn't a 6 serving meal unless you stretch it to less than 1cup per person which will change the nutritional values again.

~Ingredients~

1 tsp ground cumin
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/2 tsp salt
2 tbsp flour
3/4 lb well-trimmed top round of beef, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, coarsley chopped
3 cloves garlic, slivered
2 red bell peppers, cut into 1-inch squares
4 1/2-ounce can chopped mild green chilies, drained
1/2 tsp tumeric
2/3 cup reduced-sodium chicken broth, defatted
15.5-oz can chick-peas, rinsed and drained
1 cup frozen peas
1 cup frozen sweet corn
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley

Working Time: 30 minutes
Total Time: 45 minutes

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 bepper, and 1/4 teaspoon of the salt. Place the flour on a second sheet of wax paper. Add the beef (1 inch cubed) to the spice mixture, rubbing the mixture into the meat. Dredge the beef in the flour, shaking off the excess.

2. In a 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 corn and cook just until the beef is cooked through and the peas and corn are hot, about 3 minutes. Stir in the lemon juice(2 tbs) and parsley and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user ERRICKSON85.