Mexican Vegetable Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef stew meat, cut in 1" cubes
2 tbsp: Oil,
1 large: Onion, chopped coarse
3 tbsp: Chopped canned green chilies,
3/4 cup: Beef broth, about
1 cup: Diced peeled tomatoes fresh or canned, drained
2 Cloves: garlic crushed,
1 tsp: Salt,
1/2 tsp: Cumin ground,
1/4 tsp: Pepper,
2 medium: Sweet potatoes, peeled & cut in 1" pieces
2 large: Ears corn, thawed if frozen; cut in 1" pieces
3 medium: Zucchini, cut in 1" pieces
Directions:
From: Pam and KerryAnn Cobb
Date: Sun, 28 Jul 1996 08:15:20 -0500
In large heavy saucepan or Dutch oven brown meat evenly in hot oil. Remove;
set aside. In same pan saute onion and chilies until tender, about 5
minutes. Stir in 3/4 cup broth, tomatoes, garlic, salt, cumin and pepper.
Add meat, cover and simmer 1-1 1/2 hours or until meat is almost tender,
stirring occasionally. Add sweet potatoes; cover and cook 15 minutes. Add
corn, zucchini and, if nescessary, more broth (stew should not be too
soupy); cover and cook 25 minutes or until meat and vegeatables are tender.
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Date: Sun, 28 Jul 1996 08:15:20 -0500
In large heavy saucepan or Dutch oven brown meat evenly in hot oil. Remove;
set aside. In same pan saute onion and chilies until tender, about 5
minutes. Stir in 3/4 cup broth, tomatoes, garlic, salt, cumin and pepper.
Add meat, cover and simmer 1-1 1/2 hours or until meat is almost tender,
stirring occasionally. Add sweet potatoes; cover and cook 15 minutes. Add
corn, zucchini and, if nescessary, more broth (stew should not be too
soupy); cover and cook 25 minutes or until meat and vegeatables are tender.
EAT-L Digest 27 July 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Maindish