Mexican Stew

• 1 lb. stew meat, cut in pieces
• 2 Tbsp. vegetable oil
• 1 (14 1/2 oz.) can beef broth
• 1/2 c. picante sauce (mild)
• 1/2 medium onion, chopped
• 1 pablano pepper, cut in pieces, seed removed
• 1/2 tsp. salt (optional)
• 1/4 tsp. cumin
• 1 clove garlic, finely chopped
• 1 can whole tomatoes, chopped with liquid
• 3 medium carrots, cut in pieces
• 3 medium potatoes, cut in cubes

1. In large Dutch
2. oven,
3. brown
4. meat
5. in oil.
6. Add broth, picante sauce, onion,
7. salt, cumin, garlic and pablano pepper. Bring to a boil.
8. Reduce
9. heat,
10. cover
11. and simmer for 1 hour. Add tomatoes, carrots
12. and potatoes.
13. Simmer for 25 minutes or until vegetables are
14. tender
15. or
16. transfer
17. to slow cooker and cook until vegetables
18. are tender.
19. For milder version, eliminate pablano pepper.

stew meat, vegetable oil, beef broth, picante sauce, onion, pepper, salt, cumin, clove garlic, tomatoes, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991595 (may not work)