Tex-Mex Beef Stew - Delicious Decisions

cutting board with aha logo and vegetables

Slow cookers are ideal for busy days, especially those cold, wintry ones.

Nutrition Facts

Tex-Mex Beef Stew - Delicious Decisions


270 Per Serving


28g Per Serving


5g Per Serving
Calories 270
Total Fat 5.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 69 mg
Sodium 411 mg
Total Carbohydrate 30 g
Dietary Fiber 5 g
Sugars g
Protein 28 g


Servings  4  

  • 1 lb. top sirloin steak (all visible fat discarded, cut into 1-inch pieces)
  • 12 oz. red potatoes (cut into bite-size pieces)
  • 1 large green bell pepper (cut into bite-size pieces)
  • 2 medium onion (quartered)
  • 1/3 cup water
  • 1 1/2 Tbsp. steak sauce
  • 2 tsp. very-low-sodium beef bouillon granules
  • 2 tsp. chili powder
  • 1/2 tsp. sugar
  • 1/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground cumin
  • 2 Tbsp. low-sodium ketchup


Tip: Click on step to mark as complete.

  1. In a slow cooker, combine the steak, potatoes, bell peppers, onions, water, steak sauce, bouillon granules, chili powder, sugar, 1/4 teaspoon cumin, and salt. Cook on high for 4 hours or on low for 8 hours.
  2. Just before serving, stir in the remaining cumin and ketchup.

Tip: Serving size  1 1/4 cups

This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.