Big Billy's Mexican Stew - a weekend recipe

Big Billy liked to cook and he also liked to eat, apparent by his weight of three-hundred pounds. A connoisseur of many cuisines, his favorite was Mexican, and not necessarily the Tex-Mex variety served almost everywhere in the southwest United States.


Here is a recipe for a very hearty beef stew derived from the highlands of southern Mexico and brought to the States by immigrants.

Ingredients

• 1 ½ lb. beef, cubed

• ¼ c. all-purpose flour

• 1 ½ teaspoon garlic powder

• 2 tablespoons vegetable oil

• ¼ c. soy sauce, naturally brewed

• 3 carrots, medium, 1” pieces

• 2 tomatoes, medium, chopped coarsely

• 2 onions, medium, chunked

• 1 can whole kernel corn (8 oz.) drained

• 1 ½ teaspoon oregano, crushed

• ½ teaspoon cumin, ground

Directions

Coat beef cubes with mixture of flour and garlic powder, reserving excess. With hot oil, .brown beef in large pan. Stir in soy sauce and 1 ¼ c. water. Cover and bring to a boil. Reduce heat and simmer 1 ½ hours, stirring occasionally.

Add carrots; simmer covered for 15 minutes. Stir in tomatoes, onions and pepper; simmer 25 minutes, or until vegetables are tender. Stir in corn, oregano and cumin; simmer 5 minutes. Combine reserved flour mixture with ¾ c. water. Stir into meat mixture, bring to boil and cook until slightly thickened. Enjoy.

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