09 March 2009
Mexican Beef Stew
2 pounds beef for stew, cut into 1 inch pieces
2 Tbsp extra virgin olive oil
3 Cups beef broth
3 Cups salsa
2 medium zucchini, quartered and sliced
1 can (15 oz) black beans, drained and rinsed
2 cans Mexican corn or 2 Cups frozen corn
Salt to taste
Sour Cream to taste
Heat oil til hot add beef and brown on all edges, then pour off drippings. With meat in pan, season with salt to taste and stir in broth and salsa. Bring to a boil. Cover and reduce heat to simmer for 1 1/2 to 2 hours. Stir in zucchini, beans and corn. Continue cooking, covered, for 15 to 20 more minutes.
Garnish with Cilantro of desired. I like to stir in a tablespoon (or more) of Sour Cream for a little kick of flavor.