Servings: 5 • Size: 1 scant cup • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 263 • Fat: 7 g • Carb: 17 g • Fiber: 2 g • Protein: 32 g • Sugar: 1 g
Sodium: 276 mg (without salt)  • Cholest: 53 mg

Ingredients:

• 2 tsp olive oil
• 1 cup scallions, chopped
• 3 cloves garlic, minced
• 2 small tomatoes, chopped
• 2 tbsp cilantro, minced
• 1 1/2 lb choice round beef stew, cut into small chunks
• 2 tablespoons all purpose flour
• 1/3 cup light beer (I used Corona light)
• 1/3 cup water
• 1/2 tsp cumin
• 1/4 tsp dry adobo seasoning (or seasoned salt)
• 1/2 tsp ground achiote (or Badia Sazon, or paprika)
• 1 dried bay leaf
• kosher salt to taste
• 10 oz baby red potatoes, halved or quartered

For Topping:

• Aji Picante

Directions:


Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil, scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, then place in the slow cooker. Wipe the skillet, add remaining oil and increase the heat to medium high. Add the beef and brown on all side, about 4 minutes. Season with salt to taste and sprinkle flour over the meat, cook 1 minute turning often, then add to the slow cooker.

Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.