"cshenk" > wrote in message
...
> This came out pretty good.
>
> Apologies for being an eye-ball measure cook but the below should be
> pretty close.
>
> 1lb stew beef, cut to about 1/2 inch cubes
> 28oz can diced tomatoes (with juice)
> 4oz can mushrooms (with juice), fresh would be fine but I had cammed
> 4 small carrots (about 1.5 cups small chopped)
> 2 large potatoes (about 1.5 cups cubed)
> 1/2 medium onion (1/2 cup, more would be fine)
> 1/2 ts bourbon smoked black pepper
> 1/2 ts roasted granulated garlic
> 1/4 ts chipotle and ground black pepper (use less for some tastes)
> 2 beef bullion cubes (a salt free mexican version)
> 1 cup water
>
> This was very flavorful and develops even better with longer cooking or
> fridge then reheat. If you do not like very spicy, consider starting
> with 1/8ts of the chipotle pepper blend as you can always add more
> later. The use of canned mushrooms is just right for us, but fresh
> would also work. I happened to only have canned on hand at the time so
> used that.
>
> There is an alternative version of this. Add a can of corn and measure
> the liquid as part of the water. I prefer the simplicity without the
> corn but the classic version of this uses either canned, fresh scraped,
> or frozen corn (about 1 cup).
>
> The tomato can should be diced or stewed and broken up. Sauce will not
> work here.
>
> Smile, not many recipes posted here but I keep them rolling at times!

Why will sauce not work here? I sometimes put tomato sauce in my stew.