Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This is a delicious Mexican Stew. We really enjoy it. The recipe comes from Better Homes and Gardens Mexican Cookbook.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

I made this recipe for a family gathering close to New Years. Everyone raved about it! My family liked a bit more heat to a dish, so I added a bit of cumin and a serrano pepper. I browned my floured and browned my beef cubes in a bit of oil, and pressure cooked them for tenderness. After the meat was done, I continued the recipe as called for. This is a recipe I will make again, I'm sure. This made a lot, so I froze a container. We had the leftovers last night, and it was as good as the night I served it originally.

SmartCookie January 20, 2007

This was very tasty with a flavour different from your usual beef stew. Fresh corn is not available in March in Canada so I used a small tin of "niblets" and I thickened the sauce with corn starch. I found the zucchini was overcooked so another time I would leave it until the last 15 minutes.

CountryLady March 30, 2003

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