| 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 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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