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Receta Mexican Vegetable Stew
by Global Cookbook

Mexican Vegetable Stew
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Ingredientes

  • 1 lb Beef stew meat, cut in 1" cubes
  • 2 Tbsp. Oil
  • 1 lrg Onion, minced coarse
  • 3 Tbsp. Minced canned green chilies
  • 3/4 c. Beef broth, about
  • 1 c. Diced peeled tomatoes fresh or possibly canned (liquid removed)
  • 2 x Cloves garlic crushed
  • 1 tsp Salt
  • 1/2 tsp Cumin grnd
  • 1/4 tsp Pepper
  • 2 med Sweet potatoes, peeled & cut in 1" pcs
  • 2 lrg Ears corn, thawed if frzn, cut in 1" pcs
  • 3 med Zucchini, cut in 1" pcs

Direcciones

  1. In large heavy saucepan or possibly Dutch oven brown meat proportionately in warm oil. Remove; set aside. In same pan saute/fry onion and chilies till tender, about 5 min. Stir in 3/4 c. broth, tomatoes, garlic, salt, cumin and pepper.
  2. Add in meat, cover and simmer 1-1 1/2 hrs or possibly till meat is almost tender, stirring occasionally. Add in sweet potatoes; cover and cook 15 min. Add in corn, zucchini and, if nescessary, more broth (stew shouldn't be too soupy); cover and cook 25 min or possibly till meat and vegeatables are tender.