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San Antonio Stew




  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


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