Southwest Style Beef Stew

As promised here’s another tasty recipe for you! I fixed this one for supper just the other night and it was soooo good; I ate way too much. We had some fresh hot cornbread with it and a little honey butter for the cornbread; that small sweet touch went really well with the spicy stew.

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[for a somewhat more printer friendly copy of this recipe just click the link below]

Southwest Style Beef Stew

1 to 1 1/2 pounds boneless beef stew meat cubes

1 large onion chopped

olive oil

1 garlic clove minced

1/2 teaspoon coarse salt

coarse ground black pepper to taste

1 teaspoon brown sugar

2 tablespoons flour

2 cups hot water

2 teaspoons beef bouillon granules, dissolved in the hot water

1 or 2 potatoes peeled and cubed (not too big; they help to thicken the stew)

1/4 cup shredded carrots

1 or 2 tablespoons chopped jalapeno

2 cans tomatoes with green chilies

1 8oz can tomato sauce

1 cup frozen whole kernel corn

1 can black beans; drained and rinsed

In a large soup pot brown beef and onions in oil.

Add garlic, salt, pepper, brown sugar, and flour.

Stir to coat beef with flour and seasonings then add hot water with bouillon and bring to a boil.

Add all remaining ingredients; reduce heat to low and simmer 45 mins to 1 hr or till beef is done and potatoes are tender.

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