Mexican
Beef Stew Recipe
6
- 8 Servings
Ingredients
- 3 pounds beef for stew, cut into
1 inch pieces
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup ready-to-serve beef broth
- 1 cup prepared thick-and-chunky
salsa
- 2 medium zucchini, halved,
slices (3/4-inch)
- 1 can (15 ounces) black beans,
rinsed, drained
- 1/2 cup frozen corn
- 2 tablespoons cornstarch
dissolved in 3 tablespoons water
Toppings:
Chopped tomato, chopped fresh cilantro,
dairy sour cream (optional)
Preparation
Heat oil in
Dutch oven over medium heat until hot. Brown beef in
batches; pour off drippings. Return beef to pan; season with
salt.
Stir in broth
and salsa; bring to a boil. Reduce heat; cover tightly and
simmer 1-1/2 hours. Stir in zucchini, beans and corn;
continue cooking, covered, 15 to 20 minutes or until beef is
fork-tender.
Stir in
cornstarch mixture; cook and stir 1 minute or until
thickened. Serve with toppings.
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