Mexican Beef Stew - | Lufkin and Nacogdoches, Texas

02/08/08, In The Kitchen

Mexican Beef Stew

Prep: 20 minutes
Cook: 1-1/2 hours
Servings: Serves 6-8


lbs. boneless beef chuck or round, cut into 1-inch pieces


Tbsp. vegetable oil


tsp. salt


cup ready-to-serve beef broth


cup prepared thick and chunky salsa


medium zucchini, halved lengthwise, then cut crosswise into 3/4-inch pieces


can (15 ounces) black beans, rinsed, drained


cup frozen whole corn kernels


Tbsp. cornstarch dissolved in 3 Tbsp. water


chopped fresh cilantro


sour cream


chopped tomato


In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Pour off drippings. Return beef to pan. Season with salt.

Stir in broth and salsa. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours.

Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15-20 minutes or until beef and vegetables are tender.

Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Top with chopped fresh cilantro, sour cream and chopped tomato if desired.

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