Southwest Stew

• 2 Tbsp. vegetable oil
• 2 onions, coarsely chopped
• 8 cloves garlic, peeled and sliced lengthwise
• 1/4 c. flour
• 2 lb. lamb, beef or buffalo stew meat, cut into 1-inch pieces
• 5 c. beef broth
• 1 c. chopped celery tops
• 2 Tbsp. chopped mint leaves
• 1 Tbsp. dried rosemary leaves, crushed
• 2 tsp. ground black pepper
• 3 potatoes, peeled and diced
• 2 c. sliced peaches
• 1 red bell pepper, diced
• 1 c. cubed squash
• 1 c. corn kernels
• 2 Tbsp. chopped cilantro leaves

1. In a Dutch oven with cover, heat oil and saute onions and garlic until light brown.
2. Put flour in bag; add meat a few pieces at a time and shake to coat.
3. Add meat to Dutch oven and brown with onions and garlic.
4. Stir in broth, rosemary, pepper and potatoes. Cover and cook slowly 1 hour.
5. Mix in peaches, bell pepper, squash, corn, celery tops, mint and cilantro leaves.
6. Cook an additional 25 to 35 minutes.

vegetable oil, onions, garlic, flour, lamb, beef broth, celery tops, mint leaves, rosemary, ground black pepper, potatoes, peaches, red bell pepper, corn kernels, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855664 (may not work)