Mexican Beef Stew (2 comments) Tex-Mex & Southwest
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Servings
Serves 6-8
Prep Time
20 minutes
Cook Time
1-1/2 hours
Cooking Methods
Braising
Stewing
Beef Types
Chuck
Miscellaneous Cuts
Ingredients
- 3 lbs. boneless beef chuck or round, cut into 1-inch pieces
- 2 Tbsp. vegetable oil
- 1/2 tsp. salt
- 1 cup ready-to-serve beef broth
- 1 cup prepared thick and chunky salsa
- 2 medium zucchini, halved lengthwise, then cut crosswise into 3/4-inch pieces
- 1 can (15 ounces) black beans, rinsed, drained
- 1/2 cup frozen whole corn kernels
- 2 Tbsp. cornstarch dissolved in 3 Tbsp. water
- chopped fresh cilantro
- sour cream
- chopped tomato
Instructions
In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Pour off drippings. Return beef to pan. Season with salt.
Stir in broth and salsa. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours.
Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15-20 minutes or until beef and vegetables are tender.
Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Top with chopped fresh cilantro, sour cream and chopped tomato if desired.
Nutritional Information
Nutrition Info per serving: (1/6 of recipe): 394 calories; 18 g fat (5 g saturated fat; 7 g monounsaturated fat); 110 mg cholesterol; 998 mg sodium; 20 g carbohydrate; 5.3 g fiber; 43 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 3.4 mcg vitamin B12; 5.0 mg iron; 27.5 mcg selenium; 8.9 mg zinc.
