Mexican Beef Stew

Mexican Beef Stew

Source : Heat Canola Oil In A Dutch Oven Over Medium Heat Until Hot Brown Beef Pour Off Drippings Return Beef To Pot Season With Salt Stir In Broth And Salsa Bri...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 4, 2026

Step:

  1. Heat canola oil in a Dutch oven over medium heat until hot.

  2. Brown beef.

  3. Pour off drippings.

  4. Return beef to pot.

  5. Season with salt.

  6. Stir in broth and salsa.

  7. Bring to a boil.

  8. Reduce heat.

  9. Cover tightly and simmer 1 1/2 hours.

  10. Stir in corn, zucchini and beans.

  11. Continue cooking, covered, 15 to 20 minutes or until beef is tender.

  12. Stir in cornstarch mixture.

  13. Cook and stir 1 minute until thickened.

  14. Serve with garnishes if desired.

Ingredients

  1. 2 tbsp canola oil
  2. 3 lb beef stew meat, cut into 1 inch pieces
  3. 1/2 tsp salt
  4. 1 cup low sodium beef broth
  5. 1 cup prepared thick and chunky salsa
  6. 2 medium zucchini, halved and sliced into 3/4 inch slices
  7. 1/2 cup frozen corn
  8. 1 can (15 ounces) reduced sodium black beans, rinsed
  9. 2 tbsp cornstarch, dissolved in 3 tablespoons water
  10. 1 chopped tomato, chopped cilantro, sour cream for garnish if desired

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