Stew of the Southwest
2 lbs. Beef Stew Meat, cut into 1-inch cubes
2 Tbsp Cooking Oil
1 1/2 cups Onion, chopped
1 small jar of Salsa
4 Beef Bouillon Cubes, OR 2 tsp Beef Bouillon Granules
2 cloves Garlic, minced
1 Tbsp fresh Parsley, chopped
1-2 tsp ground Cumin
1/2 tsp Salt
2 cups Water
3-4 medium Carrots, cut into 1-inch pieces
14-oz can Diced Tomatoes, undrained
1-1/2 cups frozen cut Green Beans
1-1/2 cups frozen Corn
4-oz can Green Chilies, chopped
Pepper Sauce (optional)
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.
Serves 8
Submitted by LynnO
Soups & Sandwiches
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