Wednesday, October 24, 2007

Souper Sunday - Texas Stew


Here is a yummy recipe that my friend shared with me and I cook it all the time. My family loves it and it's a good one for the cool weather coming up. It is a good crock pot recipe or one that can cook all day.

Texas Stew

8 servings

2 lbs beef cut into 1 inch pieces
1 (14 1/2 oz.) can of Mexican style stewed tomatoes - undrained
( I use regular stewed tomatoes so it is not so spicy)
1 can condensed beef broth - undiluted
1 (8 oz.) jar of mild to medium salsa picante sauce
1 (10 oz.) package of frozen corn
2 carrots, scraped and sliced
1 medium onion - chopped
2 garlic cloves - minced
1 tsp. ground cumin
1/2 t. salt
1/3 Cup of water
1/4 Cup of all-purpose flour

Saute meat until it browns. Then combine the next 10 ingredients in a 4-5 quart pot or crock pot. Cover and cook on high until starts to boil - reduce to low for up to 10 hours (note to Saladmaster customers: Saute your meat, add next 10 ingredients, Cover, heat to medium until the vapo-valve clicks. Reduce to low for about 2-4 hours. You will save yourself lots of time, but you can also leave it cooking all day.)

Combine water and flour - bring soup back to a boil and stir into soup until thickened. Serve.

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