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Mexican Fiesta Stew


  • 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


  1. 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.
  2. Add the zucchini, beans, and corn; cook for 15 to 20 minutes.
  3. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.
  4. Serve with bowls of toppers including chopped tomatoes, shredded cheese and sour cream.


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