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Beef stew with a mexican flavor twist.
Serve with hot biscuits or cornbread.
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2 T oil
1 1/2 lbs beef cubes
1 envelope Lipton Onion Soup Mix
2 cans (16oz each) tomatoes, chopped or whole undrained
1 c water (omit if using crockpot)
2 t chili powder
1 t cumin
2 carrots, sliced (thin if doing on stove top)
1 green pepper, choppped
1/2 c celery
2 potatoes, diced
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In a large skillet, heat oil and brown beef. Add soup mix, tomatoes, water and chili powder
Simmer, stiring occasionally, about 30 minutes. Add carrots, pepper, celery and potates; cook covered for
45 minutes, or until vegies are tender and gravy slightly thickened.
Crockpot rules:you can prebrown beef dusted lightly with flour, but it's not necessary.
Put potatoes, carrots and celery in the bottom. Add the meat. Then add the seasonings to the tomatoes;
add those to the pot with the green peppers. Cook on low for 6-10 hours.
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