Salsa Stew

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Ready In: 80 Minutes

Servings: 10

Here's a savory stew you can make ahead and serve when in a hurry.

Ingredients:

2 pounds beef stew meat, cut into 1-inch cubes

2 tablespoons canola oil

2 cups water

1-1/2 cups chopped onions

1 cup salsa

2 garlic cloves, minced

1 tablespoon dried parsley flakes

2 teaspoons reduced-sodium beef bouillon granules

1 teaspoon ground cumin

1/2 teaspoon salt-free seasoning blend

3 medium carrots, cut into 1-inch pieces

1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

1-1/2 cups frozen cut green beans

1-1/2 cups frozen corn

1 can (4 ounces) chopped green chilies

1/8 teaspoon hot pepper sauce

Directions:

1. In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce. Yield: 10 servings.

By RecipeOfHealth.com