Mexican Beef Stew - KOTA Territory News

Mexican Beef Stew

3 Pounds boneless beef round or chuck, cut into 1 inch pieces

2 Tablespoons vegetable oil

1 Cup ready-to-serve beef broth

1 Cup prepared thick and chunky salsa

2 Medium zucchini, cut lengthwise in half, then crosswise, into 3/4 inch pieces

1 Can (15 ounces) black beans, rinsed and drained

1/2 Cup frozen corn

2 Tablespoons cornstarch dissolved in 3 tablespoon water

Toppings: Chopped tomato, fresh cilantro, and sour cream (if desired)

1.  Heat oil in Dutch oven over medium heat until hot.  Brown 1/2 of the beef; remove from Dutch oven.  Repeat with remaining beef.  Pour off drippings, return all beef to Dutch oven and season with 1/2 teaspoon salt.

2.  Add broth and salsa to Dutch oven, bring to a boil.  Reduce heat, cover tightly and simmer 1 and 1/2 hours.  Stir in zucchini, beans and corn; continue cooking covered, 15 to 20 minutes or until beef and vegetables are "fork tender."

3.  Stir in cornstarch mixture, cook and stir 1 minute or until thickened and bubbly.

4.  Serve with toppings if desired.

Prep time: 2-2 1/2 hours

Makes 6 to 8 servings.