Southwest Stew

Name: Southwest Stew
Ingredients: 2 Tbsp. vegetable oil; 2 onions, coarsely chopped; 8 cloves garlic, peeled and sliced lengthwise; 1/4 c. flour; 2 lb. lamb, beef or buffalo stew meat, cut into 1-inch pieces; 5 c. beef broth; 1 c. chopped celery tops; 2 Tbsp. chopped mint leaves; 1 Tbsp. dried rosemary leaves, crushed; 2 tsp. ground black pepper; 3 potatoes, peeled and diced; 2 c. sliced peaches; 1 red bell pepper, diced; 1 c. cubed squash; 1 c. corn kernels; 2 Tbsp. chopped cilantro leaves

16 ingredients

6 steps

Ingredients

2 Tbsp. vegetable oil
2 onions, coarsely chopped
8 cloves garlic, peeled and sliced lengthwise
1/4 c. flour
2 lb. lamb, beef or buffalo stew meat, cut into 1-inch pieces
5 c. beef broth
1 c. chopped celery tops
2 Tbsp. chopped mint leaves
1 Tbsp. dried rosemary leaves, crushed
2 tsp. ground black pepper
3 potatoes, peeled and diced
2 c. sliced peaches
1 red bell pepper, diced
1 c. cubed squash
1 c. corn kernels
2 Tbsp. chopped cilantro leaves

Directions

1

In a Dutch oven with cover, heat oil and saute onions and garlic until light brown.
2

Put flour in bag; add meat a few pieces at a time and shake to coat.
3

Add meat to Dutch oven and brown with onions and garlic.
4

Stir in broth, rosemary, pepper and potatoes. Cover and cook slowly 1 hour.
5

Mix in peaches, bell pepper, squash, corn, celery tops, mint and cilantro leaves.
6

Cook an additional 25 to 35 minutes.