Recipe: Mexican Beef Stew in a Pot (Mole de Olla)

MEXICAN BEEF STEW IN A POT (MOLE DE OLLA)

2 pounds beef stew meat, cut into 1 inch pieces
2 tablespoons cooking oil
3 cups water
1/4 cup snipped fresh parsley
2 teaspoon salt
1/8 teaspoon ground black pepper
2 dried ancho chilies*
2 dried pasilla chillies*
1 (16 oz) can tomatoes
1 medium onion, cut up
1/2 cup water
2 tablespoons sesame seed
2 cloves garlic
1 teaspoon instant beef bouillon granules
1/8 teaspoon ground cumin
2 medium zucchini or summer squash, cut up (1 pound)
3 small potatoes, peeled and quartered
2 ears fresh corn, cut into 1 inch pieces

In Dutch oven or heavy skillet, brown meat, half at a time, in hot oil.

Return all meat to Dutch oven. Add the 3 cups water, parsley, salt and
pepper. Cover , simmer 1 1/2 hours.

Cut ancho and pasilla chilies open. discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl, cover with boiling water and let stand 45- 60 minutes. Drain.

In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the 1/2 cup water, sesame seed, garlic , bouillon granules and cumin. Blend till nearly smooth. Add to beef mixture along with squash, potatoes and corn.

Cover and simmer 25-30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper.

*You may substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies.

Makes 8-10 servings
Source: Better homes and Gardens Mexican Cook Book