Mexican Vegetable Stew
| Yield: | 4 Servings |
| Categories: | Main Dishes |
| 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 |
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