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Full Online Book HomeLearning KitchenSouthwestern - Mexican Style Stew
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Southwestern - Mexican Style Stew Post by :porscheone Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2006

Click below to download : Southwestern - Mexican Style Stew (Format : PDF)

Southwestern - Mexican Style Stew

3 pounds boneless beef round or chuck cut into 1 inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup thick and chunky salsa (mild or medium hot)
1 cup beef broth
1 cup medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn
2 tablespoons cornstarch dissolved in 3 tablespoons water
Garnishes (see below)


Heat oil in Dutch oven over medium high heat. When fat is sizzling, add half of beef and brown evenly; repeat with remaining meat. Pour off drippings and season meat with salt. Return meat to Dutch oven.

Stir in salsa and broth. Bring to a boil, reduce heat to low. Cover tightly and simmer 1 1/4 hours or until beef is tender.

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

Add cornstarch mixture (first stir mixture to prevent settling), cook, stirring about 1 minute -- until thickened and bubbly.

Makes about 6 - 1 cup servings.

Serve with garnishes. Choose from chopped tomato, fresh cilantro, sour cream, minced onion, steamed rice, additonal salsa or minced fresh mild or hot chilies.

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