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Mexican Beef Stew Recipe

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This recipe for Mexican Beef Stew, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Olin
Added: Tuesday, November 14, 2006


2 lbs. thawed Beef Stew Meat
1 14 oz. can beef broth
1 14.5 oz. can tomatoes for chili
1 cup salsa
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14.5 oz. rinsed, drained can black beans
2 medium zucchini, cut into 1-inch chunks (optional)
2 cups thawed frozen corn
2 tablespoons flour
2 tablespoons water

1. In a crockpot container, combine beef stew meat, beef broth, salsa, tomatoes, cumin, oregano, salt and pepper; mix well.
2. Heat on Low setting 6 to 8 hours and High setting 3 to 4 hours or until meat is tender.
3. Stir in beans, zucchini and corn. Heat on High setting 30 minutes.
4. Slowly add water to flour; mixing until well blended. Add to stew. Cook until mixture thickens (about 15 minutes). Serve with shredded cheddar cheese
and sour cream, if desired. Makes 8 servings.




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