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Southwest Beef Stew

Soup, Stew, and Chowder Recipes from AlansKitchen.comMakes 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

Trim fat from steak; cut into 1-inch cubes.

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.

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