Meet the Cook: Even before it got cold outside last fall, my husband had asked me to make this stew twice. In fact, here at home, our name for it is "Tom's Favorite Stew". We're the parents of two children - a 9-year-old boy and 8-year-old girl. -Linda Schwarz, Bertrand, Nebraska
- 2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 1 cup water, divided
- 1 can (28 ounces) diced tomatoes, undrained
- 1 package (16 ounces) frozen corn
- 3 medium potatoes, peeled and cubed
- 1 cup salsa
- 1 teaspoon salt, optional
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours.
- Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
Originally published as Southwestern Meat and Potato Stew in Country Woman January/February 1995, p33
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