This Mexican Beef Stew recipe makes6 to 8 servings.
What You Need
• 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, sliced (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)
What To Do
1. Heat oil in Dutch oven over medium heat until hot.
2. Brown beef in batches; pour off drippings. Return beef to pan; season with salt.
3. Stir in broth and salsa; bring to a boil.
4. Reduce heat; cover tightly and simmer 1-1/2 hours.
5. Stir in zucchini, beans and corn; continue cooking, covered, 15 to 20 minutes or until beef is fork-tender.
6. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Serve with toppings.
Source: Cattlemen's Beef Board
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