Recipe - Stew Of The Southwest

2 pound Beef Stew Meat; cut into
1inch cubes
2 tablespoon Cooking Oil
1 One half cup Onion; chopped
1 small Jar of Salsa
4 Beef Bouillon Cubes; OR
2 teaspoon Beef Bouillon Granules
2 Cloves Garlic; minced
1 tablespoon Fresh Parsley; chopped
1 teaspoon Ground Cumin; up to 2
One half teaspoon Salt
2 cup Water
3 md Carrots; cut into 1inch
pieces, up to 4
1 cn (14oz.) Diced Tomatoes;
undrained
1 One half cup Frozen cut Green Beans
1 One half cup Frozen Corn
1 cn (4oz.) Green Chilies;
chopped
Pepper Sauce; (optional)

In a 4quart Dutch oven, warm the cooking oil over medium heat and brown
the beef in it; drain when browned.

Add the onion, salsa, beef bouillon, garlic, parsley, cumin, salt, and
water to the Dutch oven and bring the mixture to a boil. Reduce the heat,
cover, and simmer for 1 hour.

Add the carrots, and increase the heat to return the mixture to a boil.
Reduce the heat and simmer for 20 minutes.

Add the tomatoes, green beans, corn, and green chilies. Once again increase
the heat to return the stew to a boil; then reduce the heat, cover, and
simmer for 1520 minutes, or until beef and vegetables are tender.

Season with hot pepper sauce, if desired.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Sep 28, 1999, converted by MM_Buster
v2.0l.