Mexican Vegetable Stew - Just Dutch Oven Recipes


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Mexican Vegetable Stew

1 lb Beef stew meat; cut in 1" cubes
2 tb Oil
1 lg Onion; chopped coarse
3 tb Chopped canned green chilies
3/4 c Beef broth; about
1 c Diced peeled tomatoes fresh or canned (drained)
2 Cloves garlic crushed
1 ts Salt
1/2 ts Cumin ground
1/4 ts Pepper
2 md Sweet potatoes; peeled & cut in 1" pieces
2 lg Ears corn; thawed if frozen; cut in 1" pieces
3 md Zucchini; cut in 1" pieces

In large heavy saucepan or Dutch oven brown meat evenly in hot oil. Remove; set aside. In same pan saute onion and chilies until tender, about 5 minutes. Stir in 3/4 cup broth, tomatoes, garlic, salt, cumin and pepper. Add meat, cover and simmer 1-1 1/2 hours or until meat is almost tender, stirring occasionally. Add sweet potatoes; cover and cook 15 minutes. Add corn, zucchini and, if nescessary, more broth (stew should not be too soupy); cover and cook 25 minutes or until meat and vegeatables are tender.