Mexican Beef Stew

Make it a Meal

Add these dishes to make a full meal:

Tex-Mex Bean Salad

Sweet Squash Corn Muffins

Cranberry Apple Walnut Muffins

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

Ingredients

3 lbs beef for stew, cut into 1 inch pieces

2 Tbs vegetable oil

1/2 tsp salt

1 cup ready-to-serve beef broth

1 cup prepared thick-and-chunky salsa

2 medium zucchini, halved, sliced (3/4-inch)

1 can (15 ounces) black beans, rinsed, drained

1/2 cup frozen corn

2 Tbs cornstarch dissolved in 3 tablespoons water

Toppings:

Chopped tomato, chopped fresh cilantro, dairy sour cream (optional)

Directions

Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with salt.

Stir in broth and salsa; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in zucchini, beans and corn; continue cooking, covered, 15 to 20 minutes or until beef is fork-tender

Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Serve with toppings

Makes 6 to 8 servings.

Nutrition facts

Serving Size 1 serving

Calories 638

Calories from Fat 355 (56%)

% Daily Value*

60%Total Fat 39g

63%Saturated Fat 12.7g

Polyunsaturated Fat 5.3g

Monounsaturated Fat 18.9g

55%Cholesterol 166mg

37%Sodium 891mg

37%Potassium 1305mg

5%Total Carbohydrate 16g

14%Dietary Fiber 3.5g

Sugars 4g

Sugar Alcohols 0g

108%Protein 54g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath