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San Antonio Stew


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  • 2 lbs beef stew meat cut into 1" pieces
  • 2 Tb vegetable oil
  • 1 10.5 oz can condensed beef broth
  • 1 cup hot water
  • 1 8 oz jar Pace picante sauce
  • 1 medium onion cut into 1/2" wedges
  • 1/4 cup chopped parsley
  • 1 tsp salt
  • 1 tsp ground cumin
  • 2 cloves garlic minced
  • 1 16 oz can tomatoes
  • 3 medium carrots, cut into 1" pieces
  • 1 can corn
  • 2 medium zucchini(about a pound) cut into 1"pieces
  • 1/2 cup cold water
  • 2 Tb flour



Step 1

in large dutch oven, brown meat, half at a time in hot oil
return all meat to dutch oven
add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic
bring to a boil, reduce heat, cover and simmer 1 hour or until tender
drain and coarsely chop tomatoes, reserving juice
add tomatoes and juice to dutch oven with carrots, corn and zucchini
cover and simmer 25 minutes or until veggies are tender
gradually add cold water to flour, mixing until smooth
gradually stir into stew
heat to boiling, stirring constantly
boil and stir 1 minute or until thickened

makes 8 servings about 10 cups

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