Southwestern Beef Stew

• 2 tablespoons vegetable oil
• 2 lbs lean stewing beef, cut in 1 in cubes
• 2 onions, chopped
• 2 large garlic cloves, crushed through press
• 34 lb fresh mushrooms, sliced
• 4 medium zucchini, sliced
• 1 red bell pepper, seeded and cut in thin strips
• 1 (16 ounce) package frozen corn kernels
• 1 cup chopped parsley
• 12 cup mild chile salsa
• 1 (28 ounce) canpeeled whole tomatoes, drained and chopped
• 1 teaspoon oregano
• 34 teaspoon ground cumin
• 14 teaspoon crushed hot pepper flakes
• 14 teaspoon salt

1. In a 5 quart Dutch oven, heat oil until hot.
2. Add beef and onions and cook over medium-high hea, stirring often, until beef is borwned on all sides, 8 to 10 minutes.
3. Stir in all remaining ingredients; mix well.
4. Heat to boiling, reduce heat, cover and simmer 2 hours.
5. Remove cover and simmer 1/2 hour longer, until meat is tender and pan juices arerecuced slightly.

vegetable oil, lean stewing beef, onions, garlic, fresh mushrooms, zucchini, red bell pepper, corn kernels, parsley, chile salsa, tomatoes, oregano, ground cumin, hot pepper, salt

Taken from www.food.com/recipe/southwestern-beef-stew-128713 (may not work)