Southwestern Stew Recipe
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.
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