Froghaven News Online 'Frogs n'Cats'

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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Texas Stew

A little spicy and so easy to make.


Beef Recipe Gateway

Chicken Recipes Gateway

Dessert Recipes Gateway

Pork Recipes Gateway

Seafood Recipes Gateway

Vegetable Recipes Gateway

Meatless Recipes Gateway

Miscellaneous Recipes

1-2 lbs. beef stew meat or tips, cut into bite-size cubes
1 (14-1/2 oz) can Mexican-style stewed tomatoes
1 (10-1/2 oz) can beef broth, undiluted
1 (10 oz Pkg. frozen whole kernel corn, thawed 3 carrots, cut into 1/2 inch pieces
1 onion, cut into thin wedges
2 garlic cloves, pressed
1/2 teas. ground cumin
1/2 teas. salt
1/4 cup all purpose flour
1/2 cup water

Garnish: sour cream and corn chips.

Combine all ingredients except flour and water in a large pot or slow cooker.

In a slow cooker, cook, covered, on HIGH, 3-4 hours, or until meat is tender.  Or, in a pot, on the stove top cook for 1 1/2 hours, or until meat is tender, stirring frequently.

Stir flour and water together and add to meat mixture, cover and cook until thickened.

Serve in a large soup bowl and garnish as desired with corn chips and sour cream at the table.

Two servings per 1 lb. of meat.

Source: Modified from Southern Living 1997 Annual Recipes