1 Beef top sirloin steak
-(boneless), cut 3/4" thick (approx. 1 pound)
1 tbsp Vegetable oil
1/4 tsp Salt
1 can Ready-to-serve beef broth
- (13 3/4 to 14 1/2 oz can)
3/4 cup Picante sauce
2 medium Zucchini, halved lengthwise
- and sliced crosswise
- 3/4" thick
1 large Red bell pepper
- cut into 1" pieces
1 1/2 tsp Ground cumin
2 tbsp Cornstarch, dissolved in...
1/4 cup Water
TOPPINGS (OPTIONAL
Dairy sour cream
Chopped fresh cilantro
A Recipe for
San Antonio Beef Stew
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This Recipe for San Antonio Beef Stew is one of thousands in the Recipes-to-go Beef Cookbook.
Food Tip |
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No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This is a recipe for San Antonio Beef Stew from the recipe cookbook of Recipes-to-go (Beef)
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Cooking & preparation time: 30 min
1. Trim fat from beef steak. Cut steak lengthwise in half and then
crosswise into 1/2" thick strips. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2
minutes or until outside surface is no longer pink. (Do not
overcook.) Remove from pan; season with salt. Set aside.
2. In same pan, combine broth, picante sauce, zucchini, bell pepper
and cumin. Bring to a boil; reduce heat to medium_low. Simmer 10
minutes or until vegetables are crisp-tender.
3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or
until sauce is thickened and bubbly. Return beef to pan. Serve with
sour cream and cilantro, if desired. (serving size 1 1/3 cups)
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Serves: 4
San Antonio Beef Stew Recipe brought to you by Recipes To-Go