Fall is finally here!
Autumn has arrived and with it, a renewed sense of warmth for all things stew/soup related!
Today, in an effort to prove to a few of my readers that I don't *hate* Texas, a truly southern stew recipe. I came up with this one on my own using 5 recipes that I found to be... lacking. I hope if you try this recipe, it will warm you up! Let me know how it turns out!
West Texas Cowboy StewIngredients 1 pkg of stew meat or diced boneless/skinless chicken breasts
2 cans of black beans (don't drain)
2 cans of corn (don't drain)
2 cans of diced tomatoes & green chilies (not drained)
1 large onion (diced)
1 bell pepper (diced)
2 zucchinis (diced)
3-5 potatoes (in bite sized chunks or thin slices)
3-7 cups of beef or or water
1 teaspoon of
1 teaspoon of salt
3 tsp of garlic powder
1 teaspoon of cumin
1 teaspoon of rosemary
2 teaspoon of dried or ground oregano
(optional) 3 avocados (chopped)
(optional) 1 cup of shredded cheese
(optional) Tortillas or Tortilla chips
In to a large pot, drain the beans, corn, and tomatoes and green chilies. (Do not dump the beans in, just the liquid.) Heat over medium until warm, add in broth (or water), seasonings, and meat.
Let heat through, then simmer on med-low for 25-35 minutes. Stir occasionally.
Add beans, onions, bell peppers, corn, zucchini, tomatoes and green chilies, and potatoes. Simmer for 30-45 more minutes- stir often. When potatoes are soft and done, remove from heat and let stand for 10 minutes, then serve.
Eat avocado, cheese, lime, sour cream, tortillas, etc. with stew. Enjoy!