"Secrets to Cooking Tex-Mex"
2 tablespoons all-purpose flour
1 lb. beef stew meat, cubed
2 tablespoons vegetable oil
3 cups vegetable juice cocktail
1 can (10 oz.) RO*TEL Whole Tomatoes & Green Chilies
1/2 cup chopped onion
2 beef bouillon cubes
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 1/4 cups potatoes, peeled and cubed
2 cups sliced carrots
1 cup sliced celery
Place flour in a food storage bag; add meat cubes a few at a time,
shake to coat.
In a large Dutch oven, brown meat in hot oil. Stir in juice,
bouillon, garlic, basil and thyme. Heat to a boil; reduce heat.
Cover and simmer
1 to 1 1/4 hours. Add potatoes, carrots and celery. Cover
and simmer an
additional 45 minutes or until tender. Serves 6.
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