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Mexican Beef Stew

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds beef round or chuck -- cut in

  3. 1" pieces

  4. 2 tablespoons vegetable oil

  5. 1/2 teaspoon salt

  6. 1 cup mild or medium salsa -- thick and chunky

  7. 1 cup ready to serve beef broth

  8. 2 medium zucchini -- cut lengthwise

  9. -- in1/2

  10. 3/4 inch pieces 1 can black bean -- rinsed and -- draineds -- (15 oz) 1/2 cup frozen corn

  11. 2 tablespoons corn starch dissolved in

  12. -- tbsp water

  13. Toppings

  14. chopped tomato

  15. chopped fresh cilantro

  16. dairy sour cream

Instructions Jump to Ingredients ↑

  1. In Dutch oven, heat oil over medium-high heat until hop. Add beef (half at a time) and brown evenly. Pour off drippings. Season with salt. Stir in salsa and broth. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/4 hours or until beef is tender. Stir in zucchini, beans and corn. Bring to a boil; reduce heat. Cover tightly and simmer 15 to 20 minutes longer or until vegetables are tender. Add corn starch mixture; cook and stir one minute or until thickened and bubbly. Serve with toppings, if desired.

  2. Serve with corn bread and dessert of either fresh fruit and sorbet or creamy cinnamon rice pudding.

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