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Hearty Mexican Beef Stew

Ingredients

• 1 tablespoon vegetable oil
• 12 ounces beef stew meat
• 1 14-ounce can beef broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 or 3 dried ancho peppers
• 2 cups chopped, peeled tomatoes (2 large) or one 14.5-ounce can diced tomatoes, undrained
• 1 medium onion, cut up
• 3 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 2 medium potatoes, cut into 1-inch cubes
• 1 large ear of corn, shucked and cut crosswise into 1-inch slices, or 1 cup frozen whole kernel corn
• 1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1-inch slices

Directions

1. In a Dutch oven heat oil over medium heat.
2. Cook meat until brown.
3. Simmer, covered, for 45 minutes.
4. Meanwhile, cut chile peppers open and discard stems/seeds.
5. Place peppers in a small bowl and cover with boiling water.
6. Let stand at room temperature for 30 minutes to soften.
7. Drain well.
8. Coarsely chop peppers.
9. In a blender combine chopped peppers, tomatoes, onion, garlic, and cumin and blend until nearly smooth.
10. Stir into beef mixture.
11. Add potatoes and corn and simmer, covered, for 20 minutes.
12. Stir in zucchini.
13. Return to boiling, reduce heat and simmer, covered, for 10 to 15 minutes more.

Attribution