South-of-the-Border Beef and Vegetable Stew
Let this hearty stew simmer while you are out in the yard raking leaves and picking the last of summer's bounty. Serve with warm flour tortillas.
2 tablespoons vegetable oil
3 pounds beef stew meat, cut into 1-inch pieces
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe
1 (15-ounce) can beef broth
2 medium zucchini, cut in half lengthwise, sliced
1 (15-ounce) can black beans, rinsed and drained
3/4 cup frozen corn
Sliced green onions
- For Stew: Heat oil in large saucepan. 4-quart pan. Add 1/2 of beef; brown. Remove from pan; repeat with remaining beef. Pour off drippings. Place beef, salsa and broth in saucepan; cover. Cook over low heat for 1 to 1 1/4 hours or until beef is tender.
- Add zucchini, beans and corn; cover. Cook over low heat for 15 to 20 minutes or until zucchini is tender. Season with salt and ground black pepper.
- Serve with desired toppings.
Makes 6 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.