Recipe(tried): Beef Stew with Salsa and Chiles

Although our 46.5 inches of snow has shrunk to 16 inches - it is still cold and this beef stew is perfect to warm up with.

BEEF STEW
Yield 8 servings

2 lbs beef stew meat, cut into small cubes
2 tbsp cooking oil
2 cups water
1 1/4 cups chopped onion
1 cup salsa
2 garlic cloves, minced
1 tbsp dried parsley flakes
2 tsp beef bouillon granules
1 tsp ground cumin
1/2 tsp salt, optional
3 medium carrots, cut into 1 inch pieces
1 can (14-1/2 oz) diced tomatoes, undrained
1 1/2 cups frozen cut green beans
1 1/2 cups frozen corn
1 can (4 oz) chopped green chilies
Hot pepper sauce, optional

In a 4-qt Dutch oven over medium heat, brown meat in oil, drain. Add the next 8 ingredients, bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatores, beans, corn and chilies; return to a boil. Reduce heat, cover and simmer for 15-20 minutes or till beef and vegetables are tender. Season with hot pepper sauce if desired. This stew is also good served over rice.

Note - I prefer my carrots sliced rather than the 1 inch pieces.