Ingredients for Beef Stew In A Pot
- Beef Stew Meat
- Cooking Oil
- Water
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dried Ancho Chiles
- Dried Pasilla Peppers
- Tomatoes
- 1 medium onion, chopped
- Sesame Seeds
- Garlic Cloves
- Beef Bouillon Granules
- Ground Cumin
- 1 medium zucchini, chopped
- 2 medium potatoes, peeled and cubed
- Fresh Corn
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How to Make Beef Stew In A Pot
- In a Dutch oven, brown 2 lbs beef stew meat in batches in 2 tablespoons hot oil over medium-high heat. Set aside.
- Return all browned beef to the Dutch oven.
- Add 3 cups water, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cover the Dutch oven and bring to a simmer.
- Reduce heat to low and simmer for 1 1/2 hours.
- While the beef simmers, prepare the chiles: Cut open 2 ancho chiles and 2 pasilla chiles.
- Remove and discard stems and seeds from the chiles.
- Finely chop the chiles using scissors or a knife.
- Place the chopped chiles in a bowl.
- Cover the chiles with boiling water and let stand for 45-60 minutes. Drain well.
- In a blender, combine: 28 oz can undrained crushed tomatoes, the drained chiles (or 1-2 tsp crushed red pepper flakes, if preferred), 1 medium onion (chopped), 1/2 cup water, 1 tablespoon sesame seeds, 2 cloves garlic (minced), 1 beef bouillon cube (crumbled), and 1 teaspoon ground cumin.
- Blend until nearly smooth.
- Add the blended mixture to the beef in the Dutch oven along with 1 medium zucchini (chopped), 2 medium potatoes (peeled and cubed), and 1 cup frozen corn.
- Cover and simmer for 25-30 minutes, or until the beef is tender and the vegetables are cooked through.
- Season to taste with additional salt and pepper.
- Serve hot. Makes 8-10 servings.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
16g
Fat
61g
Carbs
8g
