Recipes from Mexico :: Mexican Main Dishes Meat
2 Tbsp. canola (or other vegetable) oil
3 lbs. boneless beef round or chuck steak,
cut into 1-in. chunks
1/2 tsp. salt
1 c. salsa
1 c. beef broth
2 med. zucchini, cut into 1/2-in. chunks
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can whole-kernel corn, drained
2 Tbsp. cornstarch
3 Tbsp. water
In a soup pot, heat the oil over med.-high heat until hot; add the beef and brown in an even way. Drain off the liquid, add the salt, salsa, and broth, and let it come 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 mins.
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.
