Ya’ll, you know Texas is where it’s at! Born and raised, true and blue Texas girl here. It’s true, everything is bigger and better in Texas…well except when it comes to me. Hehe! Not sure my family is the “biggest” thing to come out of Texas.
One thing I loved about living in the south was experiencing the big bold flavors. Seriously, even living in AZ with supposedly the best “authentic Mexican” around, the flavors just seem to fall flat for me. And that same statement is true for most soups. They just don’t have enough flavor and fall into that “boring, I’m only eating this because it sounds healthy” category. Well not this soup! I have made it countless times and it never ceases to disappoint. I have converted soup lovers galore with this recipe. So put on your best cowboy getup and get cookin’!
San Antonio Stew
Ingredients:
2 lbs. stew meat cut into bite size pieces
2 tablespoons vegetable oil
3 1/4 cups beef broth 1 cup hot water
1 (8 oz.) jar picante sauce or salsa
1 medium onion, finely chopped
1/4 cup chopped parsley
1 teaspoon salt
1 teaspoon cumin
2 cloves garlic, minced
1 (16 oz.) can diced tomatoes or 3-4 fresh roma tomatoes, diced
3 carrots, halved and cut into 1/2 inch pieces
1/2 bag frozen corn (about 1-1 1/2 cups), again you can use fresh if in season. About 2-3 ears of corn.
1 large zucchini or 2 small, cut into 1/2 inch pieces
1/2 cup cold water
1 tablespoon flour
1. In a large pot, brown meat in oil. Drain excess fat.
2. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil. Once boiling, cover with lid and reduce heat to low. Simmer for 1 hour.
3. Add tomatoes and other vegetables. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 25 minutes or until vegetables are tender.
4. Add cold water to the cornstarch in a separate bowl. Mix until cornstarch is dissolved. Stir cornstarch mixture into the stew. Bring stew to a boil and let boil for 1 minute until slightly thickened. Salt and pepper to taste.
5. Add toppings such as shredded cheese, sliced avocados, tortilla chips and sour cream.
Now tell me, is this soup not a kicker?!
Serves 4-6
- 2 lbs. stew meat cut into bite size pieces
- 2 tablespoons vegetable oil
- 3¼ cups beef broth
- 1 cup hot water
- 1 (8 oz.) jar picante sauce or salsa
- 1 medium onion, finely chopped
- ¼ cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cloves garlic, minced
- 1 (16 oz.) can diced tomatoes or 3-4 fresh roma tomatoes, diced
- 3 carrots, halved and cut into ½ inch pieces
- ½ bag frozen corn (about 1-1½ cups), again you can use fresh if in season, about 2-3 ears.
- 1 large zucchini or 2 small, cut into ½ inch pieces
- ½ cup cold water
- 1 tablespoon cornstarch
- In a large pot, brown meat in oil. Drain excess fat.
- Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil. Once boiling, cover with lid and reduce heat to low. Simmer for 1 hour.
- Add tomatoes and other vegetables. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 25 minutes or until vegetables are tender.
- Add cold water to the cornstarch in a separate bowl. Mix until cornstarch is dissolved. Stir cornstarch mixture into the stew. Bring stew to a boil and let boil for 1 minute until slightly thickened. Salt and pepper to taste.
- Add toppings such as shredded cheese, sliced avocados, tortilla chips and sour cream.
