Posted by: Schmitty 08-04-99 3:53 AM
Mexican Style Beef Stew
3 pounds boneless beef round or chuck cut into 1 inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup thick and chunky salsa (mild or medium hot)
1 cup beef broth
1 cup medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn
2 tablespoons cornstarch dissolved in 3 tablespoons water
Garnishes (see below)
Heat oil in Dutch oven over medium high heat.
When fat is sizzling, add half of beef and brown evenly; repeat with remaining meat.
Pour off drippings and season meat with salt.
Return meat to Dutch oven.
Stir in salsa and broth.
Bring to a boil, reduce heat to low.
Cover tightly and simmer 1 1/4 hours or until beef is tender.
Stir in zucchini, beans and corn.
Bring to a boil; reduce heat to low.
Cover tightly and simmer 15 to 20 minutes longer or until vegetables are
tender.
Add cornstarch mixture (first stir mixture to prevent settling; cook, stirring about 1 minute -- until thickened and bubbly.
Makes about 6 - 1 cup servings.
Serve with garnishes. Choose from chopped tomato, fresh cilantro, sour cream, minced onion, steamed rice, additonal salsa or minced fresh mild or hot chilies.