San Antonio Stew
 
Prep time
Cook time
Total time
 
Tender pieces of beef, carrots and zucchini along with a confetti of fresh sweet corn kernel make this stew the perfect healthy and bold flavor choice. Dish up some Texas!
Author:
Recipe type: Soups
Serves: 4-6
Ingredients
  • 2 lbs. stew meat cut into bite size pieces
  • 2 tablespoons vegetable oil
  • 3¼ cups beef broth
  • 1 cup hot water
  • 1 (8 oz.) jar picante sauce or salsa
  • 1 medium onion, finely chopped
  • ¼ cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 cloves garlic, minced
  • 1 (16 oz.) can diced tomatoes or 3-4 fresh roma tomatoes, diced
  • 3 carrots, halved and cut into ½ inch pieces
  • ½ bag frozen corn (about 1-1½ cups), again you can use fresh if in season, about 2-3 ears.
  • 1 large zucchini or 2 small, cut into ½ inch pieces
  • ½ cup cold water
  • 1 tablespoon cornstarch
Directions
  1. In a large pot, brown meat in oil. Drain excess fat.
  2. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil. Once boiling, cover with lid and reduce heat to low. Simmer for 1 hour.
  3. Add tomatoes and other vegetables. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 25 minutes or until vegetables are tender.
  4. Add cold water to the cornstarch in a separate bowl. Mix until cornstarch is dissolved. Stir cornstarch mixture into the stew. Bring stew to a boil and let boil for 1 minute until slightly thickened. Salt and pepper to taste.
  5. Add toppings such as shredded cheese, sliced avocados, tortilla chips and sour cream.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/sanantoniostew/