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mexican Fiesta Stew 2 Tablespoons Vegetable Oil
3 Pounds Boneless Beef Round Or Chuck Steak,
Cut Into 1-inch Chunks
1/2 Teaspoon Salt
1 Cup Salsa
1 Cup Beef Broth
2 Medium Zucchini, Cut Into 1/2-inch Chunks
1 (15 Ounce) Can Black Beans, Rinsed And Drained
1 (8 3/4 Ounce) Can Whole-kernel Corn, Drained
2 Tablespoons Cornstarch
3 Tablespoons 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 With Bowls Of Toppers Including Chopped Tomatoes, Shredded Cheese And Sour Cream. |
