Southwestern Stew Pot Recipe

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil2 cups water1-1/2 cups chopped onion1 cup salsa2 garlic cloves, minced1 tablespoon dried parsley flakes2 teaspoons beef bouillon granules1 teaspoon ground cumin1/2 teaspoon salt3 medium carrots, cut into 1-inch pieces1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups frozen cut green beans1-1/2 cups frozen corn1 can (4 ounces) chopped green chiliesHot pepper sauce, optionalHot cooked rice, optional

Preparation

In a 4-qt. Dutch oven, brown meat in oil over medium heat; 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 the 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. Serve over rice if desired.