Southwestern Beef StewSubmitted by: POPEYETHETURTLE
IntroductionPlanned on regular beef stew, but was missing a few ingredients. This spicy stew was the result. If you like REALLY spicy, add a few drops of Tabasco after you've gotten your bowl! Tastes better the next day. Next time I'm going to use low sodium stewed tomatoes. Planned on regular beef stew, but was missing a few ingredients. This spicy stew was the result. If you like REALLY spicy, add a few drops of Tabasco after you've gotten your bowl! Tastes better the next day. Next time I'm going to use low sodium stewed tomatoes.
1 pound steak after all fat has been removed.
2 tsp Beef Bouillon powder or crystals.
0.5 large onion.
6 cups of water, divided.
2.67 cups Birds Eye Steamfresh Southwestern corn (Complete bag).
8 Tbsp Pace Picante Sauce, mild (0.5 cup).
2 large potatoes, peeled.
Add onion and continue cooking until onions just start to get soft.
Add Bouillon and three cups of water. Bring everything to a slow boil, cover, then turn heat down to simmer..
Let simmer for an hour. Make sure water doesn't boil below half of original amount.
While beef mixture is simmering, peel potatoes. Cut carrots and potatoes into small pieces (slice carrots in 1/4" slices and potatoes just a little larger). Cook corn as directed.
When beef mixture finishes simmering, add all vegetables and Picante sauce. Add remaining water (may require a little more or less - just ensure complete mixture is covered with about 1/2 - 1" of liquid.
Bring stew to a slow boil. Turn heat down to simmer and cover tightly.
Simmer 25 minutes, remove from heat and let rest at least 5 minutes.
Prep time is for cutting meat and onion. All other prep time is included during cooking.
Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user POPEYETHETURTLE.