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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Not your same old beef stew. Easy to make. Little preparation. Ingredients:
3 pounds lean beef for stew, cut into 1 inch pieces |
2 tablespoons vegetable oil |
1/2 teaspoon salt |
1 cup beef broth |
1 cup thick-and-chunky salsa |
2 medium zucchini, cut in half & sliced thick |
1/2 cup frozen carrots |
1 can (15 ounces) black beans, drained & rinsed |
1/2 cup frozen corn |
2 tablespoons cornstarch dissolved in 3 tablespoons water |
toppings |
chopped tomato |
dairy sour cream |
Directions:
1. Heat oil in Dutch oven over medium heat until hot.
2. Brown beef and pour off drippings.
3. Return beef to pan; season with salt.
4. Stir in beef broth and salsa then bring to a boil and reduce heat to simmer.
5. Simmer, covered 1 1/2 hours.
6. Add zucchini, beans, carrots and corn and continue to cook, covered an additional 15 to 20 minutes or until beef is tender.
7. Stir in cornstarch mixture and cook and stir until thickened.
8. Serve with toppings.
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