Beef Stew In A Pot
|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)|
|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)|
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.
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.