Salsa Stew

Name: Salsa Stew
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 teaspoons reduced-sodium beef bouillon granules; 907 grams beef stew meat, cut into 1-inch cubes; 397 grams can no-salt-added diced tomatoes, undrained; 2 Tbsps canola oil; 3 mediums carrots, cut into 1-inch pieces; 1 Tbsp dried parsley flakes; 355 milliliters frozen corn; 2 garlic cloves, minced; 355 milliliters frozen cut green beans; 113 grams can chopped green chilies; 1 teaspoon ground cumin; 355 milliliters chopped onions; 0 teaspoons hot pepper sauce; 237 milliliters salsa; 1 teaspoons salt-free seasoning blend; 473 milliliters water

Salsa Stew

Salsa Stew is a gluten free and dairy free main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 8g of fat, and a total of 225 calories. This recipe serves 10. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. This recipe from Taste of Home requires seasoning blend, beef stew meat, canned tomatoes, and ground cumin. Users who liked this recipe also liked Clam And Calamari Seafood Stew With Salsa Verde, Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos), and Black-Eyed Pea Stew with Fried Bread and Salsa Verde.

Instructions

In a Dutch oven over medium heat, brown meat in oil; drain.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add carrots; return to a boil. Reduce heat and simmer for 20 minutes.

Ingredients you will need

Carrot

Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.

Ingredients you will need

Hot Sauce

Vegetable

Tomato

Chili Pepper

Beans

Beef

Corn

Equipment

Dutch Oven

Ingredients

Servings:

2teaspoons

reduced-sodium beef bouillon granules 907grams

beef stew meat, cut into 1-inch cubes 397grams

can no-salt-added diced tomatoes, undrained 2Tbsps

canola oil 3mediums

carrots, cut into 1-inch pieces 1Tbsp

dried parsley flakes 355milliliters

frozen corn 2

garlic cloves, minced 355milliliters

frozen cut green beans 113grams

can chopped green chilies 1teaspoon

ground cumin 355milliliters

chopped onions 0teaspoons

hot pepper sauce 237milliliters

salsa 1teaspoons

salt-free seasoning blend 473milliliters

water

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Tinga Rio Reserve Cabernet Sauvignon with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Tinga Rio Reserve Cabernet Sauvignon

This wine has a deep maroon color. On the nose, strawberry marmalade with hints of black pepper. It has large volume and structure with notes of mocha, coffee and blueberry.