Stew Of The Southwest
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | 8 | Servings | |
INGREDIENTS
| 2 | lb | Beef Stew Meat, cut into |
| 1-inch cubes | ||
| 2 | T | Cooking Oil |
| 1 1/2 | c | Onion, chopped |
| 1 | Jar of Salsa | |
| 4 | Beef Bouillon Cubes, OR | |
| 2 | t | Beef Bouillon Granules |
| 2 | Cloves Garlic, minced | |
| 1 | T | Fresh Parsley, chopped |
| 1 | t | Ground Cumin, up to 2 |
| 1/2 | t | Salt |
| 2 | c | Water |
| 3 | Carrots, cut into 1-inch | |
| pieces up to 4 | ||
| 1 | 14-oz. Diced Tomatoes | |
| undrained | ||
| 1 1/2 | c | Frozen cut Green Beans |
| 1 1/2 | c | Frozen Corn |
| 1 | 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 dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 28, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 1385.2mg
Potassium: 446.6mg
Carbohydrates: 31g
Fiber: 3.2g
Sugar: 3.3g
Protein: 5.7g