Rainy Day Recipe

Today was cloudy and cool, with a little rain predicted. I felt like it was a great day for soup and cornbread, so I used the following recipe:

Salsa Verde Beef Stew

1 1/2 pounds boneless beef 1 T. olive oil

1 large onion, chopped 1 red sweet pepper, chopped

1 can Mexican-style diced tomatoes 2 cloves garlic, minced

1 pkg. small carrots 4 stalks celergy, sliced

1 can pinto beans, drained 1 tsp. ground cumin

2 Tbsp. Italian seasoning 1 bottle beer

2 cups water

Trim fat from beef and cut into 1-inch cubes. Brown in hot oil over medium heat in large soup pot. Add remaining ingredients and simmer until meat and vegetables are tender--three to four hours. Add salt and pepper to taste. Serve with cornbread or warmed flour tortillas.

Hope you enjoy this Beef Stew with a Southwest flavor.