Wednesday, August 25, 2010

Santa Fe Stew

A nice beef stew for dinner.Image via Wikipedia
This stew is a combination of a soup and a stew, with all the flavors of chili. It's great in the winter when you want something warm or a change of pace, or even if this is just what you've got in stock at the moment.
Santa Fe Stew
1 T. vegetable oil
1 1/2 lb. beef stew meat, cut bite size
1 garlic clove, chopped
1 med. onion, chopped
1 bell pepper (any color), chopped
1/2 cup carrot chopped (optional)
1/4 t. crushed red pepper flakes
2 cups beef broth (or 3 beef bouillon cubes dissolved in 2 cups water)
1 15-oz. can diced tomatoes, undrained (with chilies optional)
1 can 15 oz. whole kernel corn, drained
1 can 15 oz. chili beans with their sauce
1 t. cumin
1 t. paprika
1 T. chili powder
1/2 t. salt and pepper
1 T. chopped cilantro or parsley
2 T flour.
dash of hot sauce optional

(Note-instead of spices, you can use one package of taco seasoning.)
Good served with a Mexican corn bread or nachos.

Preparation -
In a large pot, heat the oil over medium heat. Add meat, seasoning with salt and pepper. Cook until meat is browned, only 5-7 minutes, stirring often. Remove to crockpot. In skillet, add the garlic, onion and crushed red pepper, cooking over medium heat until the onion is almost translucent, about 5 min. In crockpot with the meat, add the tomatoes, corn and chili beans. Stir well. Add spices and stir to combine well. In skillet, sprinkle flour and mix with juices, if it's thick and you work a rue, that's OK, too. Slowly add beef broth and stir until you have a thin gravy. Add to crockpot, stirring to mix well. Add additional broth as needed. (Stew doesn't need to be covered in liquid, but should be half the pot, but make as thick as you like.) Cook on low 6-7 hours. Flavors will meld together and meat should be tender. Can also be made on stove and simmered in large pot with lid for 2-3 hours. Serves 8.
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