Rio Grande Stew

Name: Rio Grande Stew
Ingredients: 2 lb. beef stew or short ribs; 4 c. water; 1 c. chopped celery; 1 c. chopped onion; 1 1/2 Tbsp. dried oregano; 2 Tbsp. ground cumin; 2 tsp. salt; 3 ears corn, cut in 2-inch pieces; 1 (15 oz.) can garbanzo beans with liquid; 2 Tbsp. oil; 1 (10 oz.) can condensed beef broth; 4 or more cloves garlic; 2 Tbsp. ground coriander; 3 bay leaves; 1 bag carrots, cut in chunks; 1 large head cabbage, cut into 8 wedges

16 ingredients

7 steps

Ingredients

2 lb. beef stew or short ribs
4 c. water
1 c. chopped celery
1 c. chopped onion
1 1/2 Tbsp. dried oregano
2 Tbsp. ground cumin
2 tsp. salt
3 ears corn, cut in 2-inch pieces
1 (15 oz.) can garbanzo beans with liquid
2 Tbsp. oil
1 (10 oz.) can condensed beef broth
4 or more cloves garlic
2 Tbsp. ground coriander
3 bay leaves
1 bag carrots, cut in chunks
1 large head cabbage, cut into 8 wedges

Directions

1

Brown meat in a heavy pan.
2

Add first 10 ingredients.
3

Bring to a boil; cook until almost tender.
4

Skim off fat.
5

Stir in carrots, corn and undrained beans; arrange cabbage wedges on top. Simmer for 20 to 30 minutes.
6

Season to taste with additional salt and pepper, or any of the listed spices.
7

Serve with salsa.