1 1/2 lbs beef stew meat, cut into 1-inch cubes
1/4 cup white whole-wheat flour OR garbanzo bean flour
2 tbsp olive or coconut oil
1 1/2 cups water
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
4 large zucchini, cut into chunks
1 1/2 cups whole kernel corn
1 medium-size onion, cut into wedges
2 cans (4-oz each) chopped green chilies, undrained
Shredded Monterey Jack cheese, optional
Toss the beef cubes in the flour until coated.
Heat the oil in a Dutch oven over medium heat; brown the beef in the oil. Add the water, garlic, salt, and pepper; reduce heat, cover and simmer for approximately 1 hour 15 minutes until the meat is tender. Add the zucchini, corn, onion, and chilies; bring to a boil. Reduce the heat, cover, simmer for 20 to 30 minutes until the vegetables are tender.
Ladle into bowls and sprinkle with the cheese, if desired. (I suggest adding the cheese. Cheese adds more protein so I always add it when it is listed as optional.)
2 tbsp olive or coconut oil
1 1/2 cups water
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
4 large zucchini, cut into chunks
1 1/2 cups whole kernel corn
1 medium-size onion, cut into wedges
2 cans (4-oz each) chopped green chilies, undrained
Shredded Monterey Jack cheese, optional
Toss the beef cubes in the flour until coated.
Heat the oil in a Dutch oven over medium heat; brown the beef in the oil. Add the water, garlic, salt, and pepper; reduce heat, cover and simmer for approximately 1 hour 15 minutes until the meat is tender. Add the zucchini, corn, onion, and chilies; bring to a boil. Reduce the heat, cover, simmer for 20 to 30 minutes until the vegetables are tender.
Ladle into bowls and sprinkle with the cheese, if desired. (I suggest adding the cheese. Cheese adds more protein so I always add it when it is listed as optional.)
This is from a very old Taste of Home Book.
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