Southwestern Stew

Ingredients:

2 pounds stew meat (beef, venison, moose... whatever you've got)
Worchestershire, teriyaki, & liquid smoke for marinating

2 tablespoons oil (or butter)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon ground cumin
2 tablespoons flour
1 cup salsa
1-2 tablespoons dried parsley
2 cups water
2 teaspoons beef bullion granules
Salt/Pepper to taste
3 medium carrotts (sliced medium to thick)
2 potatoes (cut in small chunks)
1 1/2 cups frozen green beans
1 1/2 cups frozen corn
2 cans Ro*Tel Diced Tomatoes & Green Chilis


Cut meat into small bite sized pieces. Marinate in worchestershire, teriyaki & liquid smoke for at least 1/2 hour.

Sautee onions in oil until edges begin to brown. Add minced garlic and cook until fragrant. Then add chili powder, paprika, cumin, & flour and cook just a minute or so, adding a little extra oil if needed. Add the meat along with marinade and stir while cooking to loosen browned bits on the bottom of the pan until the meat is browned on all sides.

Add salsa, parsley, water, bullion and bring to a boil. Reduce heat, cover, and simmer for a 15 minutes or so. Then add carrotts and potatoes. Return to a simmer, cover, and simmer for another 15 - 30 minutes.

Add green beans, corn and Ro*Tel. Simmer 15-20 minutes or until everything is tender.