SouthWestern Stew

2	lbs.	Beef stew meat, cut into 1-inch cubes
2	Tbs.	cooking Oil

2	cups	Water
1-1/4	cups	chopped Onion
1	cup	Salsa
2	cloves	Garlic, minced
1	Tbs.	dried Parsley flakes
2	tsp.	Beef Bouillon granules
1	tsp.	ground Cumin
1/2	tsp.	Salt - optional

3	med.	Carrots, cut into 1-inch pieces
1	can	(14½ ounces) diced Tomatoes, undrained
1-1/2	cups	(10 oz. box frozen) cut Green Beans
1-1/2	cups	(10 oz. box frozen) Corn
1	can	(4 oz.) chopped Green Chilies
		Hot pepper sauce, optional or other hot stuff.

In a 4-qt. Dutch oven over medium heat, brown meat in oil; drain.

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.

Add 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 hot pepper sauce if desired. (I used jalapeno peppers, 4 was a bit too much.)

Yield: 8 servings.
Diabetic Exchanges: One serving (prepared with lean meat and low-sodium tomatoes and without salt and hot pepper sauce) equals 3 lean meat, 1 starch, 1 vegetable, 1/2 fat; also, 293 calories, 525 mg sodium, 82 mg cholesterol, 17 gm carbohydrate, 31 gm protein, 11 gm fat.

This stew can be served over rice.

Click for larger picture.

Romping in the national forest amid tall ponderosa pines around our home gives my husband and our two little boys big appetites. They like this savory stew. Because I'm a busy firefighter, I often make it ahead and serve it when I need a meal in a hurry. - Linda Russell Forest Lakes, Arizona