| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Maindish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef stew meat; cut in 1" cubes |
| 2 |
tb |
Oil |
| 1 |
lg |
Onion; chopped coarse |
| 3 |
tb |
Chopped canned green chilies |
| 3/4 |
c |
Beef broth; about |
| 1 |
c |
Diced peeled tomatoes fresh or canned (drained) |
| 2 |
|
Cloves garlic crushed |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cumin ground |
| 1/4 |
ts |
Pepper |
| 2 |
md |
Sweet potatoes; peeled & cut in 1" pieces |
| 2 |
lg |
Ears corn; thawed if frozen; cut in 1" pieces |
| 3 |
md |
Zucchini; cut in 1" pieces |
INSTRUCTIONS
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Sun, 28 Jul 1996 08:15:20 -0500
In large heavy saucepan or Dutch oven brown meat evenly in hot oil. Remove;
set aside. In same pan saute onion and chilies until tender, about 5
minutes. Stir in 3/4 cup broth, tomatoes, garlic, salt, cumin and pepper.
Add meat, cover and simmer 1-1 1/2 hours or until meat is almost tender,
stirring occasionally. Add sweet potatoes; cover and cook 15 minutes. Add
corn, zucchini and, if nescessary, more broth (stew should not be too
soupy); cover and cook 25 minutes or until meat and vegeatables are tender.
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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