Mexican Stew and Toppers

Talk About Tequila Sundown!!  Add chopped avocado, grated cheeses, sour cream, sliced olives, chopped fresh cilantro, and various types of peppers and onions for more zip and pizzaz!

This stew is hearty, and the chili powder and taco seasoning give it the South-of-the-Border flavor!  Hot corn and flour tortillas are perfect!

Ingredients:

• 1 can whole-kernel corn, with red and green peppers, drained
• 1 can black geans, rinsed and drained (can use pinto, or kidney)
• 1 envelope your favorite taco seasoning
• 1 tsp chili powder
• dash cayenne for heat; optional
• 1 c frozen whole onions, or 1 cup chopped fresh
• 1 can whole tomatoes (28 oz)
• 2 lb beef stew meat, or your favorite chunked sirloin/or beef cut

Procedure:

1.  In hot skillet, dip chunked meat in flour, and salt and pepper seasoning, and brown meat on all sides. 
2. Prepare the slow cooker with olive oil spray, and heat.  Add the pre-browned meat, tomatoes, onions, and chili powder. 
3. Cover and cook on low 9 – 11 hours until meat is very tender. 
4. Stir in taco seasoning mix, using a wire whisk.  Stir in beans and corn.  One small splash of Tequila for adults only!  Cover and cook on high 15 – 30 minutes or until thickened.

Warm tortillas and your favorite toppings make this Mexican Stew unforgettable.  Can you say Tequila?

Saucy Vegetable Stew

This Mediterranean version slowly cooked vegetable stew will be so tasty you won’t even miss the meat.

Ingredients:

• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh basil
• Salt and coarsely ground pepper to taste
• 2 tbsp sun-dried tomato paste, no substitute for best flavor
• 1/4 c red wine and a dash more
• 1 lb plum tomatoes, sliced – use plum tomatoes for best result
• 8 oz favorite mushrooms, halved
• 3 zucchini, sliced
• 2 yellow bell peppers, seeded and thinly sliced
• 2 cloves garlic, crushed
• 2 red onions, thinly sliced
• 2 tbsp olive oil

Procedure:

1. Preheat slow cooker on hit while preparing all the other ingredients. 
2. Heat oil in skillet; add onions, garlic, bell peppers and saute for 5 minutes.  Add zucchini, mushrooms, toimatoes, wine, tomato paste and salt and pepper, then bring to boil, sirring constantly.
3. Transfer mixture to hot slow cooker, cover and turn the temperature down to low, cooking for 6 to 8 hours.  Stir in chopped fresh herbs at the end and sprinkle with freshly grated Parmesan shavings.

Salad and crusty bread completes the meal!