Name: Stew of the Southwest
Ingredients: 2 lb Beef Stew Meat; cut into 1-inch cubes; 2 tb Cooking Oil; 1 1/2 c Onion; chopped; 1 sm Jar of Salsa; 4 Beef Bouillon Cubes; OR; 2 ts Beef Bouillon Granules; 2 Cloves Garlic; minced; 1 tb Fresh Parsley; chopped; 1 ts Ground Cumin; up to 2; 1/2 ts Salt; 2 c Water; 3 md Carrots; cut into 1-inch pieces, up to 4; 1 cn (14-oz.) Diced Tomatoes; undrained; 1 1/2 c Frozen cut Green Beans; 1 1/2 c Frozen Corn; 1 cn (4-oz.) Green Chilies; chopped; Pepper Sauce; (optional)

To love this God means, among many other things, that we will be hungry to get to know Him better; conversely, in learning His words and ways, His attributes and His glory, what He loves and what He hates, we will find that our understanding of what it means to love God, what it means to love enemies, what it means to love brothers and sisters in Christ, will all be progressively modified and enriched. Precisely because, as created, dependent, and redeemed creatures, we are called to love our Creator, our Sovereign, our Redeemer with heart and soul and strength and mind, we will be firmly led to think robustly about what He is like, how He views evil, what rights and responsibilities He gives to the state in a fallen world, His role both in making peace and in judgment, and, above all, His commitment to His own glory as God.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch		8	servings

INGREDIENTS

2	lb	Beef Stew Meat; cut into 1-inch cubes
2	tb	Cooking Oil
1 1/2	c	Onion; chopped
1	sm	Jar of Salsa
4		Beef Bouillon Cubes; OR
2	ts	Beef Bouillon Granules
2		Cloves Garlic; minced
1	tb	Fresh Parsley; chopped
1	ts	Ground Cumin; up to 2
1/2	ts	Salt
2	c	Water
3	md	Carrots; cut into 1-inch pieces, up to 4
1	cn	(14-oz.) Diced Tomatoes; undrained
1 1/2	c	Frozen cut Green Beans
1 1/2	c	Frozen Corn
1	cn	(4-oz.) Green Chilies; chopped
		Pepper Sauce; (optional)

INSTRUCTIONS

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.
Posted to [email protected] by Recipe-a-Day
<[email protected]> on Sep 28, 1999, converted by MM_Buster
v2.0l.

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