Mexican Beef Stew

(from Lucianolinda’s recipe box)

Source: Susan Nicholson , 7-day meal planner, Arkamsas Democrat

Serves 8 people

Categories: Stews

Ingredients

  • 2 Tbsp. canola oil
  • 3 Lb. beef stew meat, cut into 1-inch pieces
  • 1/2 tsp. coarse salt
  • 1 cup lower-sodium beef broth
  • 1 cup prepared thick and chunky salsa
  • 2 medium zucchini, haled and sliced (3/4 inch slices)
  • 1 (15 oz.) can frozen corn
  • 2 Tbsp. cornstarch dissolved in 3 Tbsp. water
  • Chopped tomato, chopped cilantro, sour cream for garnish

Directions

  1. Heat canola oil in a Dutch oven on medium until hot. Brown beef in batches; pour off drippings. Return beef to pot; season with salt. Stir in broth and salsa; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Serve with garnishes as desired.

  2. Per serving: 362 cals., 37g protein, 16g fat, 15g carbs., 106 mg. cholesterol, 469mg. sodium and 4 g fiber.

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