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