Recipe for cooking san antonio stew

Recipes from the Southwest US :: Southwestern Main Dish Meats

Source: Pace Picante Sauce 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking, 1987

2 lbs. boneless beef stew meat, cut into 1-in. pieces
2 Tbsp. canola (or other vegetable) oil
1 (10 1/2 ounce) can condensed beef broth
1 c. hot water
1 c. PACE picante sauce
1 med. onion, cut into 1/2-in. wedges
1/4 c. chopped parsley
1 tsp. salt
1 tsp. ground cumin
2 garlic cloves, minced
1 (16 ounce) can whole tomatoes
3 med. carrots, cut into 1-in. pieces
2 ears fresh or thawed frozen corn, cut into 1-in. pieces
2 med. zucchini (about 1 ounce), cut into 1-in. pieces
1/2 c. cold water
2 Tbsp. flour

In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Let it come to a boil; reduce heat. Cover and simmer 1 hour or until meat is tender.

Drain and coarsely chop tomatoes, reserving juice, add tomatoes and juice to Dutch oven with carrots, corn and zucchini. Cover and simmer 25 mins. or until vegetables are tender.

Gradually add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute or until thickened.

Serve with additional picante sauce.

Makes 8 servings, about 10 c. stew.