Southwestern Beef Stew
1 tablespoon + 1 teaspoon olive or vegetable oil, divided.
1 1/2 pounds boneless beef chunk, cut into 1 inch cubes.
1 can (4 ounces) chopped green chiles, drained.
2 large cloves garlic, finely chopped.
1 teaspoon ground cumin (optional).
1 can (14 to 16 ounces) whole or plum tomatoes, undrained and chopped.
1 envelope Lipton Recipe Secrets Onion or Beefy Onion Soup Mix.
1 cup water
1 package (10 ounces) frozen cut okra or green beans, thawed.
1 large red or green bell pepper, cut 1 inch pieces.
4 frozen half-ears corn-on-the-cob, thawed and each cut into 3 round
pieces.
2 tablespoons chopped fresh cilantro (optional).
In a 5 quart Dutch oven or heavy saucepot, heat 1 tablespoon oil over
medium-high heat and 1/2 of the beef; remove and set aside. In same Dutch
oven, heat remaining 1 teaspoon oil over medium heat and cook chiles,
garlic, 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.
Makes about 6 servings.
Recipe Submitted By June
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