Tex-mex beef stew with corn (Stews)

 

        A hearty stew, chunky with pieces of corn on the cob.

Makes 6 servings

• 3 tablespoons all-purpose flour
• Pinch of salt and pepper
• 2 pounds beef stew meat, cut into 1½-inch cubes
• 3½ tablespoons vegetable oil
• 2 medium-size onions, cut into wedges
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon leaf oregano, crumbled
• 1 can (16 ounces) whole tomatoes, in thick purée
• 1 cup beef broth
• ¼ cup catsup
• 2 zucchini (about 6 ounces each), cut into 1-inch pieces
• 2 ears fresh corn on the cob, each cut into 6 pieces
• Dairy sour cream and thin strips sweet red pepper, for garnish

1. Combine flour, salt and pepper on waxed paper ; dredge beef cubes in flour mixture to coat.
2. Working in batches, brown beef in 2½ tablespoons oil in large saucepan or Dutch oven over medium-high heat ; remove beef sa it browns to a bowl.
3. Add remaining 1 tablespoon oil to saucepan and heat ; add onion, chilies, coriander, cumin and oregano, cook 5 minutes, stirring frequently.
4. Add tomatoes, broth and catsup, stiriing up any browned bits from bottom of saucepan ; return beef to saucepan.
5. Bring to boiling, lower heat, cover and simmer 1 hour ; add zucchini and corn.
6. Bring to boiling, lower heat, cover and simmer 30 minutes or until beef and vegetables are tender.
7. Garnish with dollop of dairy sour cream and sweet red pepper.

BON APPÉTIT