Mexican · Dinner
Beef and Vegetable Stew
A brothy Mexican-style stew simmers lean beef sirloin with zucchini, carrot, corn and potato in a tomato-cumin broth lightened with no added oil for browning. Finished with lime and cilantro, it delivers a hearty, vegetable-forward bowl without the greasy richness of a traditional caldo de res.
$4
15 minsPrep
55 minsCook
70 minsTotal
EasyLevel
Nutrition per serving
390Calories
37.7gProtein
10.3gFat
40.4gCarbs
11.7gSugar
7.3gFiber
520mgSodium
102mgChol
3.5gSat Fat
1540mgPotassium
90mgCalcium
4.9mgIron
2.6mcgVitamin B12
40mgVitamin C
Goes well with
Mexican lager
local
Agua fresca de jamaica
international
low-calorie
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Trim beef sirloin and cut into 1-inch cubes. Dice onion, mince garlic, slice carrot into rounds, halve zucchini lengthwise then slice, and cube potato.
2
Sear
Heat a dry non-stick pot over medium-high heat and sear beef cubes 3–4 minutes, turning, until browned on most sides but not cooked through.
3
Simmer
Add onion and garlic to pot, sauté 2 minutes until fragrant, then stir in tomatoes, cumin, smoked paprika, bay leaf and beef stock. Bring to a boil, reduce to low, and simmer covered 25 minutes until beef is just tender.
4
Add carrot and potato, simmer 15 minutes until potato softens. Add zucchini and corn, simmer 10 minutes until zucchini is tender. Season with salt and pepper. Discard bay leaf.
5
Plate
Ladle stew into bowl and finish with lime juice and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp cumin-ground
- 2 cup480ml beef stock low-sodium
- 22 small carrot
- 22 small zucchini
- 2/3 cup110g corn kernels
- 22 small potato (190g)
- 1 tsp1 tsp smoked paprika
- 22 bay leaf
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
