San Antonio Stew
Published: Jan 10, 2008
From Connie Caldwell’s recipe is in Julie Kay’s cookbook, “Slow Cookin’ in the Fast Lane.”
2 lbs. beef stew meat
1/4 cup all-purpose flour
1 tsp. Tony Chachere’s Original Seasoning
1/4 cup vegetable oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 tbl. dried parsley
1 tsp. ground cumin
1 (10 1/2-oz.) can beef broth
3/4 cup water
1 (8-oz.) jar chunky picante sauce
1 (15-oz.) can chopped tomatoes
1 (16-oz.) bag fresh baby carrots
2 zucchini, cut into 1-inch pieces
2 cups frozen corn kernels
1. Shake stew meat in bag with flour and Tony Chachere’s.
2. In a skillet, brown meat in 1/4 cup hot oil. Add onion and garlic and sauté over medium heat.
3. Place beef mixture into slow cooker and add seasonings, broth, water, picante sauce, tomatoes, carrots, zucchini and corn.
4. Cook on Low for 6 to 8 hours.