Prep 20 mins
Cook 1 hr 40 mins
Very hearty stew, full of flavors from the southwest....corn, tomatoes, picante! Very high vegetable content!
- 2 lbs beef stew meat, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 (10 1/2 ounce) can beef broth, diluted
- 1 cup water
- 1 (8 ounce) jar picante sauce
- 1 medium onion, cut into wedges
- 1⁄4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 (16 ounce) can whole tomatoes, undrained and chopped
- 3 large carrots, scraped and cut into 1 inch pieces
- 3 ears fresh corn, cut into 1 inch pieces (I prefer to scrap the corn off the ears, much easier to eat!)
- 2 zucchini, cut into 1 inch pieces
- 1⁄2 cup water
- 2 tablespoons all-purpose flour
- Brown the beef stew meat in the oil in a large Dutch oven. Stir in the broth and the next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender.
- Combine 1/2 cup water and flour; stir until smooth. Add the flour mixture to the meat mixture; cook over medium heat until thickened, stirring occasionally.
This was so yummy! I'm used to having potatoes in my stews and almost bypassed this recipe because of that. I honestly didn't miss them at all. Loved the combination of flavors and added a little bit of yellow squash since I needed to use some up. As with most stews, this got even better the next day. Thanks for sharing this great keeper, breezer. Made for For Your Consideration tag.