2 lbs. beef stew meat, cut in 1" cubes
2 tbsp. cooking oil
3 c. water
1/4 c. snipped parsley
2 tsp. salt
1/8 tsp. pepper
2 dried ancho chilies
2 dried parsilla chilies
1 (16 oz.) can tomatoes
1 med. onion, cut up
1/2 c. water
2 tbsp. sesame seed
2 cloves garlic
1 tsp. instant beef granules
1/8 tsp. ground cumin
2 med. zucchini or summer squash, cut up
3 sm. potatoes, peeled & quartered
2 ears fresh corn, cut in 1" pieces

Substitute 1 teaspoon crushed red pepper.

In Dutch oven, 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 for 1 1/2 hours.

Cut chilies open and discard stems and seeds. Cut into small pieces with scissors or a knife. Place in a bowl; cover with boiling water and let stand 45 to 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 until nearly smooth and add to meat mixture along with squash, potatoes and corn. Cover and simmer 30 minutes or until meat is tender and vegetables are done. Season to taste with salt and pepper. 8 to 10 servings.