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.

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