Fall Vegetable Beef Stew Soups, Stews & Chilis

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Servings
   Serves 6

Prep Time
   15 minutes

Cook Time
   1-1/2 hours

Cooking Methods
   Braising
   Stewing

Beef Types
   Chuck
   Miscellaneous Cuts

Ingredients

• 3 lbs. boneless round or chuck, cut into 3/4-inch pieces
• 2 Tbsp. vegetable oil
• 1/2 tsp. salt
• 1 cup beef broth
• 1 can diced tomatoes and green chiles
• 2 medium zucchini, halved lengthwise, then cut crosswise into 3/4-inch thick pieces
• 2 Tbsp. cornstarch dissolved in 3 Tbsp. water
• fresh cilantro, chopped (optional)
• sour cream (optional)
• chopped tomato (optional)

Instructions

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; browning evenly. Pour off drippings. Return beef to pan and season with salt.

Stir in broth and diced tomatoes and green chiles. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours.

Stir in zucchini. Bring to a boil; reduce heat to low. Cover tightly and continue to simmer 15 to 20 minutes, or until beef and vegetables are tender.

Stir in cornstarch mixture. Cook and stir 1 minute or until thickened.

Serve with cilantro, sour cream and chopped tomato for garnish as desired.