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Southwest Stew Recipe

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This recipe for Southwest Stew, by , is from The Lexington Curves Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Hoffman
Added: Thursday, August 9, 2007


2 lbs. beef stew meat
1 large onion chopped
garlic to taste (1 or 2 cloves) minced
1 to 2 T. cumin seed
1 1/2 T. coriander
salt and pepper to taste
1 bottle dark beet
1 can beef broth (low sodium)
1 can water
3 stalks celery
3 ears corn (shucked) cut in 3 pieces
20 baby carrots
1/2 head cabbage cut in wedges
1 can garbanzo beans (rinsed and drained)

Brown stew meat in pre-heated pot in small batches. Set aside each batch until all are done.
In same pan, reduce heat and saute onions until soft, add garlic when onions are soft. Add cumin seed, coriander, salt and pepper to taste. Return meat to pot.
Add beer, beef broth and water; simmer until beef is tender about 1 hr.
Add celery, carrots; simmer 10 minutes. Add garbanzo beans, cabbage wedges and corn. Cook until cabbage is soft, basting with meat juice as cabbage cooks.




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