Recipe for Stew of the Southwest 
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Yield:
1
Ingredients:
Amount Ingredient
2 lb Beef Stew Meat, cut into 1 inch cubes
2 tbl Cooking Oil
1/2 cup Onion, chopped
1 sm jar of Salsa
4 x Beef Bouillon Cubes, OR
2 tsp Beef Bouillon Granules
2 x cloves Garlic, minced
1 tbl fresh Parsley, chopped
1 x -2 tsp. ground Cumin
1/2 tsp Salt
2 cup Water
3 x -4 medium Carrots, cut into 1 inch pieces
1 x (14-oz.) can Diced Tomatoes, undrained
1/2 cup frozen cut Green Beans
1/2 cup frozen Corn
1 x (4-oz.) can Green Chilies, chopped
Instructions:
Instructions: In a 4-quart Dutch oven, warm the cooking oil over medium heat and brown the beef in it; drain when browned.

Add the onion, salsa, beef bouillon, garlic, parsley, cumin, salt, and water to the Dutch oven and bring the mixture to a boil. Reduce the heat, cover, and simmer for 1 hour.

Add the carrots, and increase the heat to return the mixture to a boil.

Reduce the heat and simmer for 20 minutes.

Add the tomatoes, green beans, corn, and green chilies. Once again increase the heat to return the stew to a boil; then reduce the heat, cover, and simmer for 15-20 minutes, or until beef and vegetables are tender. Season with hot pepper sauce, if desired.

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