Southwestern Vegetable Stew

SOUTHWESTERN VEGETABLE STEW

ingredients:

• 3 lbs lean ground beef
• 1 large onion - chopped
• 4 cloves fresh garlic – fine chopped
• 4 celery stocks – whole
• 1 large can red kidney beans
• 2 lbs frozen veg-all or mixed vegetables
• 8 oz beef broth
• 1 can tomato paste
• 1 large can petite diced tomatoes
• ½ tsp salt
• ½ tsp ground peppercorns
• ½ chili powder – or to taste
• 2 tsp hot sauce – or to taste
• 2 tsp Worcestershire Sauce

instructions:

1. In a saute' pan lightly caramelize the chopped onions.
2. Add in hamburger, salt, and pepper
3. Drain
4. Transfer hamburger and onions to a large stock pot or dutch oven.
5. Add tomato paste, beef broth - stir
6. Add in 'all' vegetables – except the red kidney beans. Stir Remember to keep the celery stocks whole
7. Add in chili powder, hot sauce and Worcestershire – stir and taste.
Cover and Simmer until the celery stocks are wilted
8. Add in kidney beans.
9. Simmer another 30 minutes
10. Stew is done when the sauce is a brownish color. The Sauce should be a little thick not watery like a soup. You can add a little flour to thicken if needed.
11. Serve with French Bread