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Stew: Mexican Beef Stew




Source of Recipe


EC


List of Ingredients




3 lb. boneless beef round or chuck, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup beef broth
1 cup prepared thick and chunky salsa
2 medium zucchini, halved lengthwise, then cut crosswise into
3/4-inch thick pieces
1 (15 oz.) can black beans, drained
1/2 cup whole corn kernels, frozen
2 tablespoons cornstarch dissolved in 3 tablespoons water
Toppings (optional):
Fresh cilantro, chopped
Dairy sour cream
Tomato, chopped
Colby cheese, shredded



Recipe



In Dutch oven or large pot, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly.

Pour off drippings. Return beef to pan. Season with salt. Stir in broth and salsa. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours.

Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15 to 20 minutes or until beef and vegetables are tender.

Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve with toppings, if desired.