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Southwestern Beef and Vegetable Stew
Nb persons: 8
| 2 | Teaspoons, minced garlic |
| 1 1/2 | Teaspoons, salt |
| 4 | Onions, medium, cut into eighths (1.5 lbs) |
| 2 | Lbs. stew meet (chuck, cube) in 1-inch cubes |
| 3 | Cups fresh or 1 bag (16 oz) frozen corn kernals |
| 1 | Lb. sweet potatoes, peeled and cut into 1-inch cubes |
| 1 | Lb. all-purpose potatoes, peeled and cut into 1-inch cubes |
| 1 | Tablespoon, chipolte in adobo, mashed |
| 1 | tablespoon tomato puree |
| 1/2 | cup fresh flat leaf-parsley leaves |
| 1/2 | cup cilantro leaves |
| 1 | clove, garlic |
| 2 | teaspoons, grated lime peel |
Directions
1. Heat oven to 325 degree F. With flat side of large knife, crush the 2 teaspoons garlic with salt to form paste. Combine paste with onions and beef in large, heavy Dutch oven with a tight-fitting lid. Cover and bake 1-1/2 hours.
2. Stir in corn, sweet potatoes, potatoes, chipotle in adobo and tomato paste until well combined. Bake 45 minutes more, until beef is tender.
3. Meanwhile, for the topping chop chop parsley, cilantro, and 1 clove garlic together and place in small bowl; stir in lime peel.
4. For each serving, spoon 1-1/2 cups of stew into a shallow bowl; sprinkle each with 1 tablespoon of the topping. Makes 8 servings.
Nutritional Information
Nutritional facts per serving
calories: 455, total fat: 24g, saturated fat: 9.5g, cholesterol: 82mg, sodium: 567mg, carbohydrate: 37g, fiber: 6g, protein: 24g
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