Print Recipe

San Antonio Stew

RG

Ingredients



Instructions

  1. In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven.
  2. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil; reduce heat. Cover and simmer 1 hour or until meat is tender.
  3. Drain and coarsely chop tomatoes, reserving juice, add tomatoes and juice to Dutch oven with carrots, corn and zucchini. Cover and simmer 25 minutes or until vegetables are tender.
  4. Gradually add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute or until thickened.
  5. Serve with additional picante sauce.

Makes 8 servings, about 10 cups stew.

Source: Pace Picante Sauce 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking, 1987

Please shop Amazon here. We are an Amazon affiliate to help defray expenses in maintaining this site. Thank you.


Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips




best cbd oil