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Full Online Book HomeLearning KitchenSouthwestern - Stew - Colorado Stew
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Southwestern - Stew -  Colorado Stew Post by :tinabarr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :933

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Southwestern - Stew - Colorado Stew

3 to 4 pounds lean round steak, cut into 1 inch pieces
1/4 cup oil
2 cups chopped onion
1 tablespoon minced garlic
5 (10 ounce) cans mild enchilada sauce
1 to 2 cans water (as needed for consistency)
4 to 6 cups diced cooked potatoes
4 cups cooked pinto beans
shredded Cheddar cheese
flour tortillas or hot cornbread

In a large skillet, brown the meat in the oil. Remove meat to a plate and cook onions and garlic until softened. Return meat to pot, add the enchilada sauce, and 1 can water. Cover and simmer for at least 1 hour, until meat is tender. Add the potatoes and beans and simmer 30 minutes. Add any additional water needed to achieve the desired consistency. Top with Cheddar cheese and serve with tortillas or hot cornbread.

Source: "Meadow Creek-Pine, Colorado
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2 teaspoons olive oil 1 large onion, sliced thin 2 large cloves garlic, minced 1 to 2 jalapeno peppers, seeded and sliced 1/2 cup diced celery 1/2 head small cabbage, shredded, about 2 to 3 cups 2 (10 1/2 oz.) cans chicken broth 2 soup cans water 1 (16 oz.) can kidney beans, undrained 1 (14 1/2 oz.) can Mexican style stewed tomatoes 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon oregano salt and pepper, to taste 1 (2 oz.) envelope instant mashed potato flakes Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent.

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3 pounds skinned, boned chicken breast, cut in bite-size pieces 1 tablespoon olive oil 3 cups chopped onion 6 cloves garlic, minced 2 cups (1-inch) cubed peeled red potatoes (about 1 pound) 1 1/2 cups (1-inch-thick) slices carrots 1/4 cup tomato paste 1 1/2 teaspoons ground cumin 3 (16 ounce) cans fat-free, less-sodium chicken broth 3 (14.5 ounce) cans no-salt-added diced tomatoes, undrained 3 drained canned chipotle chilies in adobo sauce, finely chopped 1/2 teaspoon salt 2 tablespoons chopped fresh cilantro Place a large Dutch oven coated with cooking spray over medium-high heat. Add the chicken; saute 7 minutes or until