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Rio Grande Stew

Source of Recipe

Rosemary


Recipe Introduction

This is a GREAT stew which I use quite often.

List of Ingredients

2 lb. beef cubes for stew (chuck is real good to use)
flour
1/4 c. vegetable oil
4 1/2 C. Water
1 (16 oz.) can stewed tomatoes, undrained
2 medium onions, cut in wedges
7 t. wyler's Beef flavor instant Bouillon
or 7 Beef-flavor bouillon cubes
1 t. ground coriander, optional
1 t. ground cumin
1 t. garlic power
1 Bay leaf
1 Cup sliced carrots
3 ears fresh or thawed frozen corn, cut into chucks. I usually just buy
those little ones already cut in chunks. I figure 2 to a whole one....I use at lease 6 to 9 ears (small ones)
1 small head cabbage, cut into wedges (about 1 pound)
1 (4 oz.) can chopped mild green chilies, drain... Optional ... we do not use.




Recipe


In paper bag or plastic bag, add meat, a few pieces at a time to flour.
Shake to coat. In ditch oven, brown meat in oil. Add remaining
ingredients except carrots, corn, cabbage and chilies. Bring to a boil.
Reduce heat; cover
and simmer 1 1/2 hours. Add remaining ingredients; Cook 30 minutes
longer or until vegetables are tender. Remove Bay Leaf. Refrigerate
leftovers. You will love this one a lot...
Debbie, Stanley Wife will always ask me to make this one...