San Antonio Beef Stew
I found this recipe for San Antonio Beef Stew in a cookbook full of Texas style recipes. It sounded so good! (We LOVE Tex-Mex!) My son was sick with a cold this week and soup is one of his favorite meals so I made it for dinner along with our favorite Sweet Jalapeno Cheddar Cornbread. This was so SO delicious! I made it on the stove top but it would be a great one for the slow cooker as well!
San Antonio Beef Stew
Ingredients
2 lbs stew meat
2 Tbsp vegetable oil
3 cloves garlic, minced
1 quart beef broth
16 oz can diced tomatoes with juice
16 oz jar of your favorite picante sauce or salsa
2 onions, chopped in large chunks
2 carrots, sliced
1 zucchini sliced
2 cups frozen corn
1 tsp salt
1 tsp cumin
1/2 cup cold water
2 Tbsp flour
For Topping: Fresh cilantro, sour cream, shredded cheese, freshly chopped jalapeno & salsa
Stove Top Directions:
Brown stew meat in oil in a large soup pot. Add garlic for the last minute, stirring well. Add broth, tomatoes in juice, picante sauce, onions, carrots, zucchini, corn, salt & cumin. Bring to a boil, reduce to simmer and cover for 1.5 hours, stirring occasionally. Combine cold water and flour and whisk with fork until smooth. Add flour slurry to soup and cook for 15 minutes longer or until thickened. Adjust seasonings to taste and serve with toppings of your choice and Sweet Jalapeno Cheddar Cornbread! Enjoy!
For the slow cooker:
I brown my stew meat if I have time but you can skip this step. Combine everything from stew meat to the cumin in the slow cooker. Cook on low for 6 hours. Mix the cold water and flour and stir until smooth. Add flour slurry to slow cooker and continue cooking on low for 15 minutes or until thickened. Adjust seasonings to taste & serve with toppings of your choice and Sweet Jalapeno Cheddar Cornbread! Enjoy!
