Southwest Stew

By sassy47

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

Details

Servings 8

Preparation

Step 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.
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. Yield: 8 servings.