Southwest Beef Stew Tex-Mex & Southwest
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
15 minutes
Cooking Methods
Braising
Stewing
Beef Types
Miscellaneous Cuts
Sirloin
Ingredients
- 1 lb. boneless beef top sirloin steak, approximately 3/4-inch thick
- 1 Tbsp. vegetable oil
- 1/4 tsp. salt
- 1 can ready-to-serve beef broth
- 3/4 cup picante sauce
- 2 medium zucchini, cut lengthwise in half, sliced crosswise into 3/4-inch thick
- 1 large red bell pepper, cut into 1-inch pieces
- 1-1/2 tsp. ground cumin
- 2 Tbsp. cornstarch, dissolved in 1/4 cup water
- sour cream (optional)
- chopped fresh cilantro (optional)
Instructions
Trim fat from steak; cut into 1-inch cubes. In Dutch oven, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and cook until outside surface is no longer pink, approximately 2 minutes. Do not overcook. Remove from pan; season with salt; set aside.
In same pan, combine broth, picante sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes or until vegetables are crisp-tender.
Add cornstarch mixture to stew; cook and stir 1 to 2 minutes, or until sauce is thickened and bubbly. Return beef to pan and heat through.
Serve with sour cream and cilantro, if desired.
Nutritional Information
Nutrition Info per serving: (1 serving, 8 oz.) 182 calories; 7 g fat (2 g saturated fat; 2 g monounsaturated fat); 34 mg cholesterol; 715 mg sodium; 8 g carbohydrate; 1.8 g fiber; 22 g protein; 7 mg niacin; 0.6 mg vitamin B6; 1 mcg vitamin B12; 1.8 mg iron; 26.6 mcg selenium; 3.9 mg zinc.
