This easy and delicious stew is one of my newer recipes, but it's quickly become a favorite. Almost everything we cook in our house has a Mexican flavor.
- 1-1/4 pounds beef stew meat, cut into 1-inch pieces
- 1 to 2 tablespoons vegetable oil, optional
- 1/4 cup chopped onion
- 1-1/2 teaspoons garlic powder
- 1/4 teaspoon pepper
- 1 cup water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon ground cumin
- 1 teaspoon salt
- In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender.
- Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Yield: 4 servings (1 quart).
Originally published as Texas Beef Stew in Country February/March 1995, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Texas Beef Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review