Stew of the southwest
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef Stew Meat; cut into 1-inch cubes |
| 2 | tablespoons | Cooking Oil |
| 1½ | cup | Onion; chopped |
| 1 | small | Jar of Salsa |
| 4 | Beef Bouillon Cubes; OR | |
| 2 | teaspoons | Beef Bouillon Granules |
| 2 | Cloves Garlic; minced | |
| 1 | tablespoon | Fresh Parsley; chopped |
| 1 | teaspoon | Ground Cumin; up to 2 |
| ½ | teaspoon | Salt |
| 2 | cups | Water |
| 3 | mediums | Carrots; cut into 1-inch pieces, up to 4 |
| 1 | can | (14-oz.) Diced Tomatoes; undrained |
| 1½ | cup | Frozen cut Green Beans |
| 1½ | cup | Frozen Corn |
| 1 | can | (4-oz.) Green Chilies; chopped |
| Pepper Sauce; (optional) | ||
Directions
In a 4-quart Dutch oven, warm the cooking oil over medium heat and brown the beef in it; drain when browned.
Add the onion, salsa, beef bouillon, garlic, parsley, cumin, salt, and water to the Dutch oven and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour.
Add the carrots, and increase the heat to return the mixture to a boil.
Reduce the heat and simmer for 20 minutes.
Add the tomatoes, green beans, corn, and green chilies. Once again increase the heat to return the stew to a boil; then reduce the heat, cover, and simmer for 15-20 minutes, or until beef and vegetables are tender.
Season with hot pepper sauce, if desired.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 28, 1999, converted by MM_Buster v2.0l.