Mexican Stew - cooking recipe

Ingredients

1 lb. stew meat, cut in pieces
2 Tbsp. vegetable oil
1 (14 1/2 oz.) can beef broth
1/2 c. picante sauce (mild)
1/2 medium onion, chopped
1 pablano pepper, cut in pieces, seed removed
1/2 tsp. salt (optional)
1/4 tsp. cumin
1 clove garlic, finely chopped
1 can whole tomatoes, chopped with liquid
3 medium carrots, cut in pieces
3 medium potatoes, cut in cubes

Preparation

In large Dutch
oven,
brown
meat
in oil.
Add broth, picante sauce, onion,
salt, cumin, garlic and pablano pepper. Bring to a boil.
Reduce
heat,
cover
and simmer for 1 hour. Add tomatoes, carrots
and potatoes.
Simmer for 25 minutes or until vegetables are
tender
or
transfer
to slow cooker and cook until vegetables
are tender.
For milder version, eliminate pablano pepper.