Southwest Beef Stew

Makes 4 servings

Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients

•       1  pound boneless beef top sirloin steak, approximately 3/4-inch thick
•       1  Tablespoon vegetable oil
•    1/4  teaspoon 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  teaspoon ground cumin
•       2  Tablespoon cornstarch, dissolved in 1/4 cup water
•           Sour cream (garnish)
•           Fresh cilantro, chopped (garnish)

Directions

1) In Dutch oven over medium-high heat, add oil and heat until hot. 

2) Add beef (1/2 at a time) and cook until outside surface is no longer pink, for about 2 minutes. 

Do not overcook. 

3) Remove from pan; season with salt; set aside.

4) In same pan, you want to mix in the broth, Picane sauce, zucchini, bell pepper and cumin. 

5) Bring ingredients to a boil; reduce heat to medium-low. 

6) Simmer for 10 minutes or until vegetables are crisp-tender.

7) Add cornstarch mixture to stew; cook and stir for 1 to 2 minutes or until sauce is thickened and bubbly. 

8) Return beef to pan and heat through. 

9) Serve with sour cream and cilantro.

Alan's Kitchen Tip:
Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.