Ingredients
1 tablespoon canola oil1 beef top sirloin steak (about 1 pound), cut into 1-inch pieces1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepper2 garlic cloves, minced1 package (16 ounces) frozen vegetables for stew, thawed1 jar (16 ounces) picante sauce2 cans (14-1/2 ounces each) beef broth1 can (15-1/2 ounces) great northern beans, rinsed and drained1 cup fresh baby spinach
Preparation
In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more.
Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.
