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Southwestern Stew
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 2 pounds | beef stew meat, cut into 1-inch cubes |
| 2 tablespoons | cooking oil |
| 2 cups | water |
| 1 1/4 cups | chopped onion |
| 1 cup | salsa |
| 2 | garlic cloves, minced |
| 1 tablespoon | dried parsley flakes |
| 2 teaspoons | beef bouillon granules |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | salt, optional |
| 3 medium | carrots, cut into 1-inch pieces |
| 1 can (14-1/2ounces) | diced regular Rotel |
| 1 1/2 cups | frozen cut green beans |
| 1 1/2 cups | frozen corn |
In a 4 qt Dutch oven over medium heat, brown meat in oil; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Yield: 8 servings.
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