2 lbs. beef stew meat cut into 1 inch pieces
2 tbsp. cooking oil
3 c. water
1/4 c. parsley, dried
2 tsp. salt
1/8 tsp. pepper
2 dried ancho chilies
2 dried pasilla chilies
1 (16 oz.) can tomatoes
1 med. onion, cut in pieces
1/2 c. water
2 tbsp. sesame seeds
2 cloves garlic
1 tsp. instant beef bouillon granules
1/8 tsp. ground comino
2 med. zucchini or summer squash, cut in pieces
3 sm. potatoes, quartered
2 ears fresh corn, cut into 1 inch pieces
Substitute 1 tsp. crushed red peppers in place of the dried chilies

In a Dutch oven brown one half of the meat in hot oil, then brown the other half. Return all meat to the Dutch oven and add 3 cups water, parsley, salt, and pepper. Cover and simmer 1 1/2 hours. Cut chilies open with scissors or a knife and discard the stems and seeds. Cut into pieces and place in a bowl and cover with boiling water. Let stand 45 to 60 minutes, then drain. In a blender, place tomatoes, chilies, onion, 1/2 cup water, garlic, sesame seeds and comino. Blend until almost smooth. Add to beef mixture along with vegetables. Cover and simmer 25 to 30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. Serves 8 to 10.