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Southwestern - Mexican Style Stew Post by :porscheone Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2006

Click below to download : Southwestern - Mexican Style Stew (Format : PDF)

Southwestern - Mexican Style Stew

3 pounds boneless beef round or chuck cut into 1 inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup thick and chunky salsa (mild or medium hot)
1 cup beef broth
1 cup medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn
2 tablespoons cornstarch dissolved in 3 tablespoons water
Garnishes (see below)

Heat oil in Dutch oven over medium high heat. When fat is sizzling, add half of beef and brown evenly; repeat with remaining meat. Pour off drippings and season meat with salt. Return meat to Dutch oven.

Stir in salsa and broth. Bring to a boil, reduce heat to low. Cover tightly and simmer 1 1/4 hours or until beef is tender.

Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and simmer 15 to 20 minutes longer or until vegetables are tender.

Add cornstarch mixture (first stir mixture to prevent settling), cook, stirring about 1 minute -- until thickened and bubbly.

Makes about 6 - 1 cup servings.

Serve with garnishes. Choose from chopped tomato, fresh cilantro, sour cream, minced onion, steamed rice, additonal salsa or minced fresh mild or hot chilies.

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Southwestern - Stew -  Pork Stew With Tomatillos Southwestern - Stew - Pork Stew With Tomatillos

Southwestern - Stew -  Pork Stew With Tomatillos
2 lbs. pork, cut in 1 1/2 inch cubes 8 small red potatoes, diced 1 (16 ounce) can black beans 1 (10 ounce) can Rotel tomatoes with green chilies 2 T garlic, chopped 1 lb. tomatillos, husked, cored and sliced 2 medium onions, halved and sliced 1 bullion cube, dissolved in 1 cup water salt and pepper (green peppercorns are good) 2 heaping t ground cumin 1/2 t dried chipotle chilies 1 t dried oregano 2 t dried cilantro Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. Serve with rice and grated cheese and/or sour

Southwestern - Stew -  Green Chile (con Carne) Southwestern - Stew - Green Chile (con Carne)

Southwestern - Stew -  Green Chile (con Carne)
6 fresh long green chiles -- (to 8), roasted, -- peeled, seeds -- removed and cut -- into coarse chunks 1 medium onion -- chopped fine 3 cloves garlic -- (to 5), minced 1 teaspoon oregano and cumin 1/2 lime -- Juice of 1 pound lean pork -- cut into 1" cubes 1 1/2 cups chicken stock -- (up to) Salt black pepper and hot green chiles, -- to taste 1 tablespoon olive oil Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles; saute and stir. Add pork cubes