Mexican Beef Stew

Ingredients

• 3 pounds beef stew meat, 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 (15 ounce) can black beans, rinsed, drained
• 1/2 cup frozen corn
• 2 tablespoons cornstarch dissolved in 3 tablespoons water
• Chopped tomato, chopped fresh cilantro, dairy sour cream (optional)

Instructions

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 for 1 1/2 hours. Stir in zucchini, beans and corn; continue cooking, covered, for 15 to 20 minutes or until beef is fork-tender.
3. Stir in cornstarch mixture; cook and stir for 1 minute or until thickened.
4. Serve with toppings.

Yield: 6 to 8 servings | Total: 2 1/2 hr

Per serving (1/6 of recipe): 394 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 11 mg cholesterol; 998 mg sodium; 2 g carbohydrate; 5.3 g fiber; 43 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 3.4 mcg vitamin B12; 5 mg iron; 27.5 mcg selenium; 8.9 mg zinc

Per serving (1/8 of recipe): 295 calories; 13 g fat (4 g saturated fat; 5 g onounsaturated fat); 82 mg cholesterol; 749 mg sodium; 15 g carbohydrate; 4 g fiber; 32 g protein; 4.2 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.7 mg iron; 20.6 mcg selenium; 6.7 mg zinc

Recipe and photo used with permission from: Texas Beef Council