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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This easy and delicious stew is one of my newer recipes, but it's quickly become a favorite. Almost everything we cook in our house has a Mexican flavor. Ingredients:
1-1/4 pounds beef stew meat, cut into 1-inch pieces |
1 to 2 tablespoons vegetable oil, optional |
1/4 cup chopped onion |
1-1/2 teaspoons garlic powder |
1/4 teaspoon pepper |
1 cup water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 tablespoon ground cumin |
1 teaspoon salt |
Directions:
1. In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender.
2. Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Yield: 4 servings (1 quart).
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