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Mexicali beef stew (The Virginia Cattleman) Preparation time: 20 minutes Cooking time: 2 hours 2-1/2 pounds beef for stew, cut into 1 to 1-1/4-inch pieces 2 large onions, chopped 4 cloves garlic, minced 2 cans (13-3/4 ounces each) singlestrength beef broth 1 cup mild or medium picante sauce 2 medium zucchini, cut into 1/4inch slices 2 teaspoons cornstarch 2 small tomatoes, each cut into 8 wedges 1 can (2-1/4 ounces) sliced ripe olives, drained Brown beef for stew, onion and garlic (half at a time) in nonstick Dutch oven over medium heat. Pour off drippings, if necessary. Add beef broth and picante sauce. Bring to a boil; reduce heat, cover tightly and cook slowly 1-1/2 hours, stirring occasionally. Meanwhile prepare Pumpkin Shell Tureen. Add zucchini to pan and continue cooking, covered, 10 minutes or until beef and zucchini are tender. Meanwhile combine cornstarch and water; stir into stew. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Stir in tomatoes and olives. Remove from heat and let stand, covered, 5 minutes. Makes 8 servings. ®be &appal)annocfei2etog offers FAX MACHINE SERVICES To send information: Any U.S. destination $5.00-first sheet $2.00-each additional sheet To receive fax information: $4.00-first sheet $1.00 each additional sheet Happafjannocfe Jietos Main St. Washington, VA. 703/675-3338 Fax: 675-3088
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