"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Southwestern Stew Recipe

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This recipe for Southwestern Stew, by , is from The Gelschus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Laurie Gelschus


2 lb.s stew meat, cut into bitesize pieces
2 Tbls. il
2 cups water
1 small onion, chopped
1 cup salsa
1 Tbls. minced garlic
1 Tbls. parsley flakes
2 tsp. bouillon granules
1 tsp. cumin
tsp. salt
3 medium carrots, cut into 1 inch pieces
1 pint stewed tomatoes
1-2 cans cut green beans, drained
1 can chopped green chilis
(Can add any leftover soup vegetables you have...)
Hot pepper sauce to taste

Brown meat in oil, drain. Add remaining ingredients and simmer on low or in crockpot. The longer it cooks...the better it tastes. Serve with fresh warm bread, over rice, on in a large soup bowl!

Personal Notes:
Personal Notes:
This has been sent many times to deer camp! It warms the belly after sitting in a cold tree stand.




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