Shelly's Recipe

SAN ANTONIO STEW

Category: Stews

2 lb beef stew meat, cubed
2 tbsp vegetable oil
1 (10 1/2 oz) can beef broth
1 cup water
1 (8 oz) jar medium picante sauce
1 medium onion, chopped
1/4 cup chopped parsley
1 tsp salt and cumin
2 cloves garlic, minced
1 (16 oz) can tomatoes
3 medium carrots, sliced
1 (10 oz) box frozen whole kernel corn
2 medium zucchini, sliced
1/2 cup water
2 tbsp flour

In Dutch oven, brown meat, half at a time in hot oil. Return all meat, add next 8 ingredients. Bring to a boil, reduce heat. Cover and simmer 1 hour or until meat is tender.

Drain and coarsely chop tomatoes, reserving juice. Add to Dutch oven along with the vegetables. Cover and simmer 25 minutes or until vegetables are tender.

Add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minutes until slightly thickened. Serves 8.

Note: Good served with corn bread.