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Healthy Tex Mex Beef Stew

Prep Time: 5 min | Cook Time: 10-15 min | Serves: 6


  • 1 lb. beef stew meat (preferably organic/grass fed), cut into 1-inch pieces
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 Tbsp. garlic, minced
  • 2 carrots, thinly sliced
  • 14.5 oz. tomatoes, diced
  • 6 oz. tomato paste
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ tsp. pepper
  • 4 thyme sprigs
  • 32 oz. beef stock (preferably organic)
  • 1 cup red beans, cooked
  • 1 cup cilantro, chopped



Preheat Vida Sana™ 7-Quart Dutch Oven on medium-high heat for 5 minutes (PL 7 in PH induction).

Sprinkle water droplets onto the Dutch Oven. When the droplets bead and dance across the surface, add meat and sear without lid for a minute.

Reduce temperature to medium (PL5 in PH induction). Add the onions and peppers, and sauté for 1 minute, stirring constantly.

Add garlic and carrots, and continue to stir constantly for about 3 minutes.

Mix in tomatoes, tomato paste, cumin, salt, pepper, and thyme. Pour in beef stock and beans; mix well.

Cover with lid and turn valve to the Steam-Seal™ position, cook for 5 -10 minutes. Uncover, add cilantro and mix well.


To ensure that meat and carrots cook uniformly, cut the meat into small squares and slice the carrots using the first thickness setting on the Mandolin Slicer.

For richer-flavored stew, let it marinate in the refrigerator before cooking. The longer the stew marinates, the more flavorful it will be.

Healthy Tex Mex Beef Stew

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