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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
3 lbs boneless beef round or chuck steak, cut into 1 inch chunks
1/2 tsp salt
1 cup salsa
1 cup beef broth
2 medium zucchini, cut into 1/2 inch chunks
1 (15 oz) can black beans, rinsed and drained
1 (8 3/4 oz) can whole-kernel corn, drained
2 tbsp cornstarch
3 tbsp water
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.
Add the zucchini, beans, and corn; cook for 15 to 20 minutes. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.
Serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream. Serves 6-8
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SOUTH-OF-THE-BORDER STEW
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Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
3 lbs boneless beef round or chuck steak, cut into 1 inch chunks
1/2 tsp salt
1 cup salsa
1 cup beef broth
2 medium zucchini, cut into 1/2 inch chunks
1 (15 oz) can black beans, rinsed and drained
1 (8 3/4 oz) can whole-kernel corn, drained
2 tbsp cornstarch
3 tbsp water
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.
Add the zucchini, beans, and corn; cook for 15 to 20 minutes. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.
Serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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