Famous Recipes - South-of-the-Border Stew -- with music

South-of-the-Border Stew

2 tablespoons vegetable oil 3 pounds boneless beef round or chuck steak, cut into 1-inch chunks 1/2 teaspoon salt 1 cup salsa 1 cup beef broth 2 medium zucchini, cut into 1/2-inch chunks 1 can (15 ounces) black beans, rinsed and drained 1 can (8-3/4 ounces) whole-kernel corn, drained 2 tablespoons cornstarch 3 tablespoons water

In a soup pot, heat the oil over medium-high heat until hot; add the beef and brown evenly. Drain off the liquid, add the salt, salsa, and broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1-1/4 hours, or until the beef is tender.

Add the zucchini, beans, and corn; cook for 15 to 20 minutes. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.

SERVING TIP For the complete south-of-the-border experience, serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream.

©2003 LongBraid Designs

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