Recipes

Southwest Stew

I know this was posted in a magazine somewhere, but I cannot remember. So, if you know the recipe, let me know and I will give it the proper citation it needs.


  •  2 pounds stew meat (you can sub chicken if you want)
  • 2 teaspoons cooking oil  
  • 1 cup chopped onion  
  • 3 medium carrots, chopped  
  • 2 garlic cloves, minced  
  • 2 cups water or broth  
  • 1 cup salsa (I usually use a whole 16 ounce jar)  
  • 2 tablespoons parsley flakes  
  • 2 teaspoons beef bouilion 
  • 1 teaspoon ground cumin  
  • 1/2 teaspoon salt  
  • 1 can diced tomatoes, undrained (14 1/2 ounce)  
  • 1 1/2 cup frozen cut green beans  
  • 1 1/2 cup frozen corn  
  • 1 can green chillies (4 ounces)  
  • Hot sauce, optional

In Dutch oven over medium heat brown meat in oil. Remove meat once it is browned. Add onion and carrot to leftover oil in pot; cook for 5 minutes until tender. Add garlic and cook an additional minute. Add the remaining ingredients and bring to boil. Add meat back in, and simmer for 20 minutes.  Enjoy!