| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
All-purpose flour |
| 1 |
lb |
Beef stew meat, cubed |
| 2 |
tb |
Vegetable oil |
| 3 |
c |
Vegetable juice cocktail |
| 1 |
cn |
RO*TEL Whole Tomatoes and Green Chilies (10 oz) |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Beef bouillon cubes |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 2 1/4 |
c |
Cubed, peeled potatoes |
| 2 |
c |
Sliced carrots |
| 1 |
c |
Sliced celery |
INSTRUCTIONS
Place flour in a food storage bag; add meat cubes a few at a time,
shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in
juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a
boil; reduce heat. Cover and simmer 1 to 1 1/4 hours. Add potatoes,
carrots and celery. Cover and simmer an additional 45 minutes or
until tender.
From "Southwestern Sensations Starring RO*TEL", courtesy Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sw-sense.zip
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