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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. -Linda Russell, Forest Lakes, Arizona Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
2 cups water |
1-1/2 cups chopped onion |
1 cup salsa |
2 garlic cloves, minced |
1 tablespoon dried parsley flakes |
2 teaspoons beef bouillon granules |
1 teaspoon ground cumin |
1/2 teaspoon salt |
3 medium carrots, cut into 1-inch pieces |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups frozen cut green beans |
1-1/2 cups frozen corn |
1 can (4 ounces) chopped green chilies |
hot pepper sauce, optional |
hot cooked rice, optional |
Directions:
1. In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil.
2. 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 hot pepper sauce if desired. Serve over rice if desired. Yield: 8 servings.
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