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Chuck Wagon's Trail Stew
Southwestern-Style Stew |
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2 Tbls. cooking oil
2 lbs. beef stew meat, cut into 1 inch cubes
1 large onion, chopped
1 16oz. can whole tomatoes, or fresh equivalent, cut-up
2 medium russet potatoes, peeled and cubed
3 large carrots, cubed or sliced
4 oz. pimento, drained and mashed
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
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In a large dutch oven, brown the beef in the oil. Once browned, remove the meat. Place the onion and garlic in the oil and saute til tender. Stir back in beef and remaining ingredients, and add enough water to cover. Heat till boiling then reduce heat and simmer until beef is tender to a fork, about 2-3 hours.
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Preparation Time: 3-4 hours |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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RNEGADE
United States |
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| This recipe has been viewed 4443 times. |
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