Stew Of The Southwest

STEW OF THE SOUTHWEST

2 lbs. Beef Stew Meat, cut into 1-inch cubes

2 Tbs. Cooking Oil

1 1/2 cups Onion, chopped

1 small jar of Salsa

4 Beef Bouillon Cubes, OR

2 tsp. Beef Bouillon Granules

2 cloves Garlic, minced

1 Tbs. fresh Parsley, chopped

1-2 tsp. ground Cumin

1/2 tsp. Salt

2 cups Water

3-4 medium Carrots, cut into 1-inch pieces

14-oz. can Diced Tomatoes, undrained

1-1/2 cups frozen cut Green Beans

1-1/2 cups frozen Corn

4-oz. can Green Chilies, chopped

In a 4-quart Dutch oven, warm the cooking oil over medium heat and brown the beef in it; drain when browned. Add the onion, salsa, beef bouillon, garlic, parsley, cumin, salt, and water to the Dutch oven and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour.

Add the carrots, and increase the heat to return the mixture to a boil. Reduce the heat and simmer for 20 minutes. Add the tomatoes, green beans, corn, and green chilies.

Once again increase the heat to return the stew to a boil; then reduce the heat, cover, and simmer for 15-20 minutes, or until beef and vegetables are tender. Season with hot pepper sauce, if desired.