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Beef Stew In A Pot

Mexican.Chef's picture
Ingredients
  Beef stew meat 2 Pound, cut into 1 inch pieces
  Cooking oil 2 Tablespoon
  Water 3 Cup (48 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried ancho chilies 2
  Dried pasilla chilies 2
  Canned tomatoes 16 Ounce (1 Can)
  Onion 1 Medium, cut up
  Water 1⁄2 Cup (8 tbs)
  Sesame seed 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Instant beef bouillon granules 1 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Zucchini/Summer squash 2 Medium, cut up
  Potatoes 3 Small, peeled and quartered
  Ears of corn 2 , cut into 1 inch pieces
  Crushed red pepper 1 Teaspoon (For The Dried Ancho And Pasilla Chilies)
Directions

In Dutch oven brown meat, half at a time, in hot oil.
Return all meat to Dutch oven.
Add the 3 cups water, parsley, salt, and pepper.
Cover; simmer 1 1/2 hours.
Cut ancho and pasilla chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place in a bowl; cover with boiling water and let stand 45 to 60 minutes.
Drain.
In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the 1/2 cup water, sesame seed, garlic, bouillon granules, and cumin; blend till nearly smooth.
Add to beef mixture along with squash, potatoes, and corn.
Cover and simmer 25 to 30 minutes or till meat is tender and vegetables are done.
Season to taste with salt and pepper.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Healthy

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