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Chili Salsa Beef


  • 1 1/2 pounds beef for stew, cut into 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


  1. Heat oil in Dutch oven over medium heat until hot.
  2. Brown beef in batches; pour off drippings.
  3. 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.
  4. Stir in cilantro and lime juice.
  5. Serve over rice.

Yield: 4 servings

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