Prep: 15 Mins Cook: 120 Mins
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, and your favorite fruit pie for dessert.

South-of-the-Border Beef and Vegetable Stew


  • 2 tbls. vegetable oil
  • 3 (1 lb.) beef stew meat, cut into 1-inch pieces
  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 can (15-oz.) beef broth
  • 2 medium zucchini, cut in half lengthwise, sliced
  • 1 can (15-oz.) black beans, rinsed and drained
  • 3/4 cups frozen corn
  • 1 Toppings:
  • 1 tomato, chopped
  • 1 cup sour cream
  • 2 tbls. chopped cilantro
  • 2 tbls. sliced green onion


HEAT oil in large saucepan. 4-quart pan. Add ½ 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. Top with tomato, sour cream, cilantro and green onion.

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