Title: Mexican Vegetable Stew
Categories: Maindish
Yield: 4 Servings

1 lb Beef stew meat; cut in 1"
-cubes
2 tb Oil
1 lg Onion; chopped coarse
3 tb Chopped canned green chilies
3/4 c Beef broth; about
1 c Diced peeled tomatoes fresh
-or canned (drained)
2 Cloves garlic crushed
1 ts Salt
1/2 ts Cumin ground
1/4 ts Pepper
2 md Sweet potatoes; peeled
-& cut in 1" pieces
2 lg Ears corn; thawed if
-frozen; cut in 1" pieces
3 md Zucchini; cut in 1"
-pieces

From: Pam and KerryAnn Cobb

Date: Sun, 28 Jul 1996 08:15:20 -0500
In large heavy saucepan or Dutch oven brown meat evenly in hot oil. Remove;
set aside. In same pan saute onion and chilies until tender, about 5
minutes. Stir in 3/4 cup broth, tomatoes, garlic, salt, cumin and pepper.
Add meat, cover and simmer 1-1 1/2 hours or until meat is almost tender,
stirring occasionally. Add sweet potatoes; cover and cook 15 minutes. Add
corn, zucchini and, if nescessary, more broth (stew should not be too
soupy); cover and cook 25 minutes or until meat and vegeatables are tender.

EAT-L Digest 27 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.