MEXICAN BEEF STEW

Mexican Beef Stew --
 
  • Total Recipe Time: 2-1/2 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 3 pounds beef Stew Meat, cut into 1 inch pieces
  2. 2 tablespoons vegetable oil
  3. 1/2 teaspoon salt
  4. 1 cup ready-to-serve beef broth
  5. 1 cup prepared thick-and-chunky salsa
  6. 2 medium zucchini, halved, sliced (3/4-inch)
  7. 1 can (15 ounces) black beans, rinsed, drained
  8. 1/2 cup frozen corn
  9. 2 tablespoons cornstarch dissolved in 3 tablespoons water
Toppings:
  1. Chopped tomato, chopped fresh cilantro, dairy sour cream (optional)

INSTRUCTIONS FOR MEXICAN BEEF STEW

  1. Heat oil in stockpot over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with salt.
  2. 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.
  3. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Serve with toppings.
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