Related recipes: Beans and Grains, Beef, Beef
Brisket, Chuck Roast, Corn,
Dairy Foods, Herbs, Main Dishes, Mexican,
National Cattleman’s Beef Association,
Soups, Soups/Salads, Summer Squash, Tomatoes
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