SAN ANTONIO STEW
Source of Recipe
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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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