South of the Border Stew

Ingredients:
1 1/2 cups tomato sauce
1/2 cup chopped cilantro
2 tablespoons tomato paste
1 tablespoon cumin
4 cloves garlic, crushed
1 1/2 tsp. each dried oregano and salt
1/2 tsp. hot pepper sauce
12 baby red potatoes, scrubbed and halved
6 medium scallions or green onions, trimmed and sliced
2 pounds butternut squash, halved, seeded, peeled, cut into 1 inch chunks
8 beef short ribs (4 pounds beef)

Directions:
In a slow cooker, combine tomato sauce, cilantro, tomato paste, cumin, garlic, oregano, 1 tsp. of the salt and the pepper sauce. Add the potatoes, scallions and half of the squash. Top with the ribs, and remaining squash. Cover and cook on low for 8 hours, or high 5 hours until ribs are tender.

Remove all from the slow cooker to platter. Skim off fat and spoon liquid over meat and vegetables.

Note: You could also substitute a cut of roast, and cut into large cubes in place of the ribs.

---

Brought to you by Chef Mom - www.ChefMom.com
Please print for personal use only. Copyright (c) 1999-2009 by SheKnows LLC/Atomic Online.

Recipe submitted by: Brenda Hyde - OldFashionedHolidays.com http://OldFashionedHolidays.com