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    SAN ANTONIO STEW


    Source of Recipe


    www

    2 pounds beef stew meat, cubed
    2 tablespoons vegetable oil
    10 1/2-oz can condensed beef broth
    1 cup hot water
    8-oz. jar Pace picante sauce (medium)
    1 medium onion, chopped
    1/4 cup chopped parsley
    1 teaspoon salt
    1 teaspoon cumin
    2 cloves garlic, minced
    16-oz can tomatoes
    3 medium carrots, sliced
    1 10-oz. box frozen whole kernel corn
    2 medium zucchini (about 1 pound), sliced
    1/2 cup cold water
    2 tablespoons flour

    In large Dutch oven, brown meat, half at a time, in hot oil. Return
    all meat to Dutch oven, add broth, hot water, picante sauce, onion,
    parsley, salt, cumin and garlic. Bring to a boil, reduce heat.
    Cover and simmer 1 hour or until meat is tender. Drain and coarsely
    chop tomatoes, reserving juice. Add tomatoes and juice to Dutch
    oven with carrots, corn and zucchini. Cover and simmer 25 minutes
    or until vegetables are tender. Add cold water to flour, mixing
    until smooth. Gradually stir into stew. Heat to boiling, stirring
    constantly. Boil and stir 1 minute until slightly thickened.
    Makes 8 servings, about 10 cups stew. Good served with cornbread.


 

 

 


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