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Southwest Beef Stew
A stew in less than 30 minutes!!! |
Prep: 10 minutes
Cook: 15 minutes
Servings: Serves 4
| 1 |
lb. boneless beef top sirloin steak, approximately 3/4-inch thick |
| 1 |
Tbsp. vegetable oil |
| 1/4 |
tsp. salt |
| 1 |
can ready-to-serve beef broth |
| 3/4 |
cup picante sauce |
| 2 |
medium zucchini, cut lengthwise in half, sliced crosswise into 3/4-inch thick |
| 1 |
large red bell pepper, cut into 1-inch pieces |
| 1-1/2 |
tsp. ground cumin |
| 2 |
Tbsp. cornstarch, dissolved in 1/4 cup water |
| -- |
sour cream (optional) |
| -- |
chopped fresh cilantro (optional) |
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Trim fat from steak; cut into 1-inch cubes. In Dutch oven, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and cook until outside surface is no longer pink, approximately 2 minutes. Do not overcook. Remove from pan; season with salt; set aside. |
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In same pan, combine broth, picane sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes or until vegetables are crisp-tender. |
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Add cornstarch mixture to stew; cook and stir 1 to 2 minutes, or until sauce is thickened and bubbly. Return beef to pan and heat through. |
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Serve with sour cream and cilantro, if desired. |
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