This recipe comes from my friend Marianne Jones in Michigan. She gave it to me when I visited her in June. She calls it a "Vegetable Stew." Spicy Stew is my name for it.
Spicy Stew
2 lbs beef stew meat, cut into 1 in cubes
2 T cooking oil
2 c water
1 c chopped onion
1 c salsa
2 garlic cloves, minced
1 T dried parsley flakes
2 t ground cumin
3 medium carrots, cut in 1 in pieces
1 can diced tomatoes with juice
1 and 1/2 c frozen cut green beans
1 and 1/2 c frozen corn
1 (4 oz) can chopped green chilies
hot pepper sauce to taste
1. Brown meat in oil in a 4 qt Dutch oven. Drain.
2. Add next six ingredients, cover and simmer for an hour.
3. Add carrots. Cover and simmer for 20 minutes.
4. Add tomatoes, eans, corn and chilies. Cover and simmer 15-20 minutes until beef and vegetables are tender.
Can be served over rice, if desired.
