San Antonio Stew
photo by lazyme
- Ready In:
3 1/2 quarts
- 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.
Questions & Replies
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I grew up eating this recipe and recently started making it for my husband. We both love it. If you're in a hurry, it's not necessary to add the slurry at the end--it will just be a bit brothier. Also, I often use frozen corn instead of fresh, and a can of diced tomatoes instead of whole. And squash subs easily for zucchini.
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.