Mexican Beef Stew Recipe

Mexican Beef Stew Recipe

  • 3 pounds beef for stew, cut in 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 medium zucchini, halved, sliced (3/4-inch)
  • 1 (15 ounce) can 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)
  1. Heat oil in Dutch oven 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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