Southwestern Recipes
Mexican Fiesta Stew
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds boneless beef round or chuck steak, cut into 1-inch chunks
- 1/2 teaspoon salt
- 1 cup salsa
- 1 cup beef broth
- 2 medium zucchini, cut into 1/2-inch chunks
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 3/4 ounce) can whole-kernel corn, drained
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- In a soup pot, heat the oil over medium-high heat until hot; add the beef
and brown evenly. Drain off the liquid, add the salt, salsa, and broth, and
bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/4 hours,
or until the beef is tender.
- Add the zucchini, beans, and corn; cook for 15 to 20 minutes.
- Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute,
or until thickened, stirring constantly.
- Serve with bowls of toppers including chopped tomatoes, shredded cheese
and sour cream.