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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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I got this recipe from a small Kitchen Bouquet pamphlet in the '70's. It is one of my favorites when the craving for Mexican comes over me! Fairly easy to put together, and smells wonderful while cooking. Not hot spicy, but very savory. Ingredients:
1 lb lean stewing beef |
1 tablespoon kitchen bouquet |
2 tablespoons flour |
2 teaspoons salt |
1/4 teaspoon pepper |
1 large green pepper |
7 ounces whole canned green chilies |
16 ounces diced tomatoes, drained |
1/2 cup onion, chopped |
8 ounces tomato sauce |
1 garlic clove, minced |
1 tablespoon parsley |
1/2 teaspoon cumin |
1/2 teaspoon sugar |
2 tablespoons butter, softened |
2 tablespoons flour |
1/2 teaspoon kitchen bouquet |
Directions:
1. Toss beef and 1 T. Kitchen Bouquet together in crock pot.
2. Combine 2 T. flour, 2 t. salt and 1/4 t. pepper. Add to beef, mix.
3. Cut green pepper and whole chiles in 1 pieces. Add to beef.
4. Add tomatoes and onion.
5. Combine tomato sauce, garlic, parsley, cumin and sugar. Pour over beef, mix.
6. Cook 10-11 hours on low or 4-5 hours on high.
7. Mix 2 T. softened butter, 2 T. flour and 1/2 t. Kitchen Bouquet into a paste. Drop into stew.
8. Cook 1 more hour, stirring occassionally.
9. May be eaten as a stew from a bowl with shredded Monterey Jack or cheddar cheese, or rolled in a large flour tortilla as a burrito with whatever condiments you prefer (sour cream, cheese, lettuce, onion, etc.).
10. Excellent the next day!
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