Southwest Beef Stew

Makes 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

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. 
3. Do not overcook. 
4. Remove from pan; season with salt; set aside.
5. In same pan, you want to mix in the broth, Picane sauce, zucchini, bell pepper and cumin. 
6. Bring ingredients to a boil; reduce heat to medium-low. 
7. Simmer for 10 minutes or until vegetables are crisp-tender.
8. Add cornstarch mixture to stew; cook and stir for 1 to 2 minutes or until sauce is thickened and bubbly. 
9. Return beef to pan and heat through. 
10. Serve with sour cream and cilantro.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.