Beef Stew in a Pot

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“This is a delicious Mexican Stew. We really enjoy it. The recipe comes from Better Homes and Gardens Mexican Cookbook.”
READY IN:
2hrs 45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven brown meat, half at a time, in hot oil.
  2. Return all meat to dutch oven.
  3. Add the 3 cups of water, parsley, salt and pepper.
  4. Cover; simmer 1 1/2 hours.
  5. Cut ancho and pasilla chilies open; discard stems and seeds.
  6. Cut chilies into small pieced with scissors or a knife.
  7. Place chilies in bowl; cover with boiling water and let stand 45 to 60 minutes,drain.
  8. In a blender container place undrained tomatoes, the drained chilies or crushed red pepper, onion, and the 1/2 cup water, sesame seed, garlic ,bouillon and cumin.
  9. Blend till nearly smooth.
  10. Add to beef mixture along with zucchini, potatoes, and corn.
  11. Cover and simmer 25 to 30 minutes or till meat is tender and vegetables are done.
  12. Season to taste with salt and pepper.
  13. Makes 8 to 10 servings.

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