Southwest Beef Stew

  • 1-16 oz. bag carrots
  • 1 medium onion
  • salad oil
  • 1 1/2 lb. beef for stew, cut into chunks
  • 1 jar salsa
  • 1 package frozen corn
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  • 1 package frozen okra
  • 1 bag tortilla chips


Cut carrots into 2 inch chunks. Chop onion. In Dutch oven, over medium high heat, in 1 Tbsp. hot salad oil, cook beef, half at a time, until beowned on all sides, removing pieces with slotted spoon to bowl as they brown. In drippings in Dutch oven and 1 more Tbsp. hot salad oil, cook carrots and onion until browned. Return beef to Dutch oven. Add salsa and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour until meat and carrots are fork-tender. Add frozen corn and okra to Dutch oven; simmer 5-10 minutes longer to heat through. serve with tortilla chips. Makes 6 main-dish servings.

By Robin from Washington, IA


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