Mexican Stew


2 lbs. Lean Beef, cubed
1 tbsp. Olive Oil
1 large Onion, chopped
1 clove Garlic, finely chopped
1/4 tsp. Salt
1/8 tsp. Pepper
1/4 cup Cilantro
1 can Stewed Tomatoes (15 oz.)
2 oz. Tomato Paste
2 cans Corn 



In a large pot heat oil, then sauté beef.
Add onion, garlic, salt, pepper, cilantro and enough water to cover meat.
Cover pot and cook over low heat until meat is tender.
Add tomatoes and tomato paste.
Continue cooking about 20 minutes.
Add corn and continue cooking over low heat for another 15 minutes, stirring occasionally. 

10 Servings

Meat and Vegetable Component