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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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This is a delicious Mexican Stew. We really enjoy it. The recipe comes from Better Homes and Gardens Mexican Cookbook. Ingredients:
2 lbs beef stew meat, cut in 1 inch pieces |
2 tablespoons cooking oil |
3 cups water |
1/4 cup sniped parsley |
2 teaspoons salt |
1/8 teaspoon pepper |
2 dried ancho chiles |
2 dried pasilla peppers (or substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies, i've always use) |
1 (16 ounce) can tomatoes |
1 medium onion, cut up |
1/2 cup water |
2 tablespoons sesame seeds |
2 garlic cloves |
1 teaspoon beef bouillon granules |
1/8 teaspoon ground cumin |
2 medium zucchini, cut up |
3 small potatoes, peeled and quartered |
2 ears fresh corn, cut in 1 inch pieces |
Directions:
1. In a dutch oven brown meat, half at a time, in hot oil.
2. Return all meat to dutch oven.
3. Add the 3 cups of water, parsley, salt and pepper.
4. Cover; simmer 1 1/2 hours.
5. Cut ancho and pasilla chilies open; discard stems and seeds.
6. Cut chilies into small pieced with scissors or a knife.
7. Place chilies in bowl; cover with boiling water and let stand 45 to 60 minutes,drain.
8. In a blender container place undrained tomatoes, the drained chilies or crushed red pepper, onion, and the 1/2 cup water, sesame seed, garlic ,bouillon and cumin.
9. Blend till nearly smooth.
10. Add to beef mixture along with zucchini, potatoes, and corn.
11. Cover and simmer 25 to 30 minutes or till meat is tender and vegetables are done.
12. Season to taste with salt and pepper.
13. Makes 8 to 10 servings.
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