Mole De Olla (Beef Stew in a Pot)

Ingredients

Original recipe makes 1 Servings

	1 mdOnion, cut up
	2 lbBeef stew meat, cut into 1
	1/2 cWater
	2 Dried pasilla chillies
	1/8 tsGround cumin
	2 Dried ancho chilies
	1/8 tsPepper
	1/4 cSnipped parsley
	2 Ears fresh corn, cut into 1
	2 tsSalt
	3 cWater
	1 cn(16 oz) tomatoes
	2 mdZucchini or summer squash,
	3 smPotaotes, peeled and
	2 tbSesame seed
	1 tsInstant beef bouillon
	2 tbCooking oil
	2 Garlic

Calories Per Serving: 448
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Mole De Olla (Beef Stew in a Pot) Preparation

>From Better homes and Gardens Mexican cook book note: substitute 1 teaspoon crushed red pepper for the dried ancho and pasilla chilies. In Dutch oven or heavy skillet, 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 1/2 hours. Cut ancho and pasilla 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- 60 minutes. Drain. In blender container place undrained tomatoes, drained chilies or crushed red pepper, onion, the 1/2 cup water, sesame seed, garlic , bouillon granules and cumin. Blend till nearly smooth. Add to beef mixture along with squash, potatoes and corn. Cover and simmer 25-30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Makes 8-10 servings. Posted to Recipe Archive - 22 Sep 96 From: hohzo Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)