Sunday, February 15, 2009

Hot 'N' Spicy Stew

*2 1/2 lbs beef stew meat, cut into 1" cubes (find beef and simply ask the butcher to cube it for you. It's a courtesy they do for anyone who asks)
*4 medium carrots, cut into 1/2" pieces
*2 medium potatoes, cut into 1/2" pieces
*1 onion, chopped
*16 oz jar salsa
*1/2 cup water
*1 tsp salt
*1 tsp chili powder
*1/4 tsp ground cumin
*6 oz can pitted ripe olives, drained (I don't like olives, so I omit them)
*1 tbs cornstarch
*1/2 cup water

1. Combine all ingredients, except olives, cornstarch, and 1/2 cup water, in slow cooker. Stir well to blend
2. Cover and cook (6-8 hours on low, 3-4 hours on high) until meat and veggies are tender.
3. Increase heat to high. Add olives. Combine cornstarch and water. Stir slowly into stew mixture. Cover and continue heating for 15 minutes. Reduce heat to low for serving.

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