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Rio Grande Stew

Source of Recipe


mine...very old



List of Ingredients



• 2 Lbs. Cubes for stew. I buy chuck roast and cut myself. Cheaper.
  
• 1/4 cup vegetable oil
  
• 4 1/2 Cups water
  
• 1- 16 oz. Can stewed tomatoes, undrained
  
• 2 med. onions- cut into wedges
  
• 7 t. Wylers Beef-flavor Instant Bouillion or cubes
  
• 1 t. ground coriander (opt)
  
• 1 t. ground cumin
  
• 1 t. oregano leaves
  
• 1/4 garlic powder or 2 cloves
  
• 1 bay leaf
  
• 1 cup sliced carrots
  
• 2 ears fresh or thawed frozen corn---cut into chunks.
  
• 1 small head cabbage, cut into wedges. about a 1 lb. one
  






Instructions



1. In paper or plastic bag- add meat -few pcs. at time. to flour.Shake and coat. In dutch oven brown meat in oil.
   
   
2. Add remaining ingreadines. Except carrots - corn- cabbage. Broing to boil.
   
   
3. Reduce heat; cover and simmer for 1 1/2 hours.
   
   
4. add carrots, corn, and cabbage. Cover and cook for 30 more minutes longer. Until vegetables are tender. Remove Bayleaf.
   
   
5. I find that those little corn nibblets are wonderful for this receipes. I will usuall use about 9. Everyone likes to take out and nibble by hand.Wouldn't hurt to had another cup of carrots if you so choose.