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2 pounds beef stew meat, cut into 1 inch pieces
2 tablespoons cooking oil
3 cups water
1/4 cup parsley
2 teaspoons salt
1/8 teaspoon pepper
2 dried nacho chilies*
2 dried Persil chilies*
1 can (16 ounce) tomatoes
1 medium onion, cut up
2 cup water
2 tablespoons sesame seed
2 cloves garlic
1 teaspoon instant beef bouillon granules
1/8 teaspoon ground cumin
2 medium zucchini or summer squash, cut up (1 pound)
3 small potatoes, peeled and quartered
2 ears fresh corn, cut in 1 inch pieces


*Or substitute 1 teaspoon crushed red pepper for the dried nacho and Persil chilies In Dutch oven brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add the 3 cups water, parsley, salt, and pepper. Cover; simmer 1 2 hours. Cut nacho and Persil chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in a bowl; cover with boiling water and let stand 45 to 60 minutes. Drain. In blender container place untrained tomatoes, drained chilies or crushed red pepper, onion, the 2 cup water, sesame seed, garlic, bouillon, and cumin; blend till near smooth. Add to beef mixture along with squash, potatoes, and corn. Cover and simmer 25 to 30 minutes or till meat is tender and vegetables are done. Season to taste with salt and pepper.

Makes 8 to 10 servings

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