* Exported from MasterCook *

Mexican Beef Stew

Recipe By : Baltimore Sun Newspaper (food section)
Serving Size : 6 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless beef bottom round or chuck -- trimmed of fat
-- cut in 1" pieces
2 tablespoons vegetable oil
1 16-oz. jar thick & chunky salsa (mild, med., or hot)
1/2 cup beef broth
1 large zucchini, cut lengthwise in 1/2 and
crosswise into 3/4-inch pieces -- optional
1 15-oz can black beans -- rinsed & drained
1 cup frozen or canned corn
1/4 teaspoon black pepper
2 tablespoons cornstarch dissolved in 3 Tblsp. water

In large pot or Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly. Pour off drippings. 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, corn and black pepper. Bring to a boil; reduce heat to low. Cover tightly and continue cooking 15-20 minutes or until vegetables are tender. Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve with toppings, if desired.

Suggested toppings: chopped tomato, chopped fresh cilantro, sour cream (add points for sour cream though)

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NOTES : Per Serving, per recipe:
360 Calories; 13.5 g. Fat; ? g. Fiber; 90 mg. Cholesterol; 740 mg. Sodium
5.5 g. Fiber, per MasterCook

7 POINTS

M.C. formatted by Dina (mdkbweiss@erols.com) on 9/27/00.