Ingredients
1/4 cup all-purpose flour1 teaspoon salt, optional1/4 teaspoon pepper1-1/2 pounds boneless beef top round steak (about 1/2 inch thick), cut into 1/2-inch pieces1 tablespoon canola oil1 can (28 ounces) diced tomatoes, undrained1 medium onion, sliced1 can (4 ounces) whole green chilies, drained4 medium red potatoes (about 1 pound), peeled and quartered4 carrots, cut into 2-inch chunks2 tablespoons cornstarch2 tablespoons water
Preparation
In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a large skillet, brown beef on both sides in oil over medium heat until no longer pink.; drain. Add the tomatoes, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add potatoes and carrots. Cover and simmer for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. bring to a boil, cook and stir for 2 minutes or until thickened.
