
LOCATION: Recipes >> Casserole Recipes >> San Antonio
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San Antonio
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SAN ANTONIO STEW
2 pounds beef stew meat, cubed 2 tablespoons vegetable oil 10 1/2-oz can condensed beef broth 1 cup hot water 8-oz. jar Pace picante sauce (medium) 1 medium onion, chopped 1/4 cup chopped parsley 1 teaspoon salt 1 teaspoon cumin 2 cloves garlic, minced 16-oz can tomatoes 3 medium carrots, sliced 1 10-oz. box frozen whole kernel corn 2 medium zucchini (about 1 pound), sliced 1/2 cup cold water 2 tablespoons flour
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 meat is 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 vegetables are tender. Add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute until slightly thickened. Makes 8 servings, about 10 cups stew. Good served with cornbread.
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Fantastic!, November 12, 2004 - 01:02 PM
Reviewer: Anonymous from San Antonio, TX USA
Our family makes this every year the first time it gets cold. Healthy, easy and amazingly tasty!
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