Southwestern Stew

• 1 (2 to 3 lb.) beef cross rib roast, well trimmed
• 3 Tbsp. cooking oil
• 3 c. water
• 1/2 tsp. liquid smoke
• 1 3/4 c. salsa (mild or medium)
• 1 (15 1/4 oz.) can whole kernel corn
• 1 (15 1/2 oz.) can kidney beans
• 1 c. chopped onion
• 2 medium potatoes, diced (optional)
• 2 whole jalapeno peppers, diced, seeds removed

1. Brown beef in oil over medium heat in Dutch oven.
2. Combine liquid smoke and 3 cups of water.
3. Pour over meat. Simmer over low heat for two hours, occasionally basting with juices until fork-tender.
4. Remove meat.
5. Reserve liquid in Dutch oven.
6. Add potatoes and onion to liquid in Dutch oven.
7. Bring to a boil and simmer for 10 minutes.
8. Add corn, kidney beans and jalapeno peppers.
9. Simmer for 10 minutes.

beef cross rib roast, cooking oil, water, liquid smoke, salsa, whole kernel corn, kidney beans, onion, potatoes, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577574 (may not work)