Southwestern Stew Recipe
Do you want the best Southwestern Stew recipe? Use the freshest of Beef available to get the most amazing Southwestern Stew. Southwestern Stew goes perfectly as Side Dish. This Southwestern Stew is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
2 pounds beef stew meat, cut into 1 -inch cubes
2 tablespoons cooking oil
2 cups water
1-1/4 cups chopped onion
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt, optional
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
Hot pepper sauce, optional
Directions
In a 4-qt. Dutch oven over medium heat, brown meat in oil; drain.
Add the next eight ingredients; bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add carrots; return to a boil.
Reduce heat and simmer for 20 minutes.
Add tomatoes, beans, corn and chilies; return to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender.
Season with hot pepper sauce if desired.
This stew is good served over rice.
Add the next eight ingredients; bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add carrots; return to a boil.
Reduce heat and simmer for 20 minutes.
Add tomatoes, beans, corn and chilies; return to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender.
Season with hot pepper sauce if desired.
This stew is good served over rice.
