Mexican Beef Stew Recipe

Name: Mexican Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp canola oil; 3 lb beef stew meat, cut into 1 inch pieces; 1/2 tsp salt; 1 cup low sodium beef broth; 1 cup prepared thick and chunky salsa; 2 medium zucchini, halved and sliced into 3/4 inch slices; 1/2 cup frozen corn; 1 can (15 ounces) reduced sodium black beans, rinsed; 2 tbsp cornstarch, dissolved in 3 tablespoons water; 1 chopped tomato, chopped cilantro, sour cream for garnish if desired

Servings: persons

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

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.

1162

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp canola oil, 3 lb beef stew meat, cut into 1 inch pieces, 1/2 tsp salt, 1 cup low sodium beef broth, and more.

Yes, Mexican Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Beef Stew

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