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Southwestern Beef Stew

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Ingredients
  Olive oil/Vegetable oil 4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)
  Boneless beef chuck 1 1⁄2 Pound, cut into 1 inch cubes
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Garlic cloves 2 Large, finely chopped
  Ground cumin 1 Teaspoon
  Canned tomatoes 16 Ounce, undrained and chopped (1 Can, Whole / Plum)
  Onion soup mix/Beefy onion soup mix 1 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)
  Water 1 Cup (16 tbs)
  Frozen cut okra/Green beans 10 Ounce (1 Package)
  Bell pepper 1 Large, cut into 1 inch pieces (Red / Green Colored)
  Frozen half ears corn on the cob 4 , thawed and each cut into 3 round pieces
  Chopped fresh cilantro 2 Tablespoon
Directions

In 5-quart Dutch oven or heavy saucepot, heat 1 tablespoon oil over medium-high heat and brown 1/2 of the beef; remove and set aside.
Repeat with remaining beef; remove and set aside.
In same Dutch oven, heat remaining 1 teaspoon oil over medium heat and cook chilies, garlic and cumin, stirring constantly, 3 minutes.
Return beef to Dutch oven.
Stir in tomatoes and onion soup mix blended with water.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 1 hour.
Stir in okra, red pepper and corn.
Bring to a boil over high heat.
Reduce heat to low and simmer covered, stirring occasionally, 30 minutes or until meat is tender.
Sprinkle with cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday

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