 |
Southwestern Beef Stew
|
 |
2 pounds beef stew meat, cut into 1-inch cubes
1 jar (16 ounces) picante sauce
2 medium potatoes, peeled and cut into 1/2-inch cubes
4 medium carrots, cut into 1/2-inch slices
1 large onion, chopped
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon cornstarch
1/4 cup cold water
In a large nonstick skillet coated with cooking spray, brown beef on all sides;
drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes,
carrots, onion, chili powder, salt and cumin. Cover and cook on low for 8-9 hours
or until meat and vegetables are tender. In a small bowl, combine cornstarch
and water until smooth; stir into stew. Cover and cook on high for 15 minutes or
until gravy is thickened.
Yield: 7 servings.
|
Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |