Quick Mexican Beef and Summer Vegetable Stew
A comforting and quick stew featuring tender beef chunks simmered with ripe tomatoes, zucchini, corn, and peppers, infused with classic Mexican spices.
Ingredients
- Beef150 g
- Beef Broth200 ml
- Onion40 g
- Garlic5 g
- Tomatoes100 g
- Pepper50 g
- Oil8 ml
- Oregano1 g
- Salt1.5 g
- Pepper0.5 g
- Zucchini60 g
- Corn40 g
- Cumin2 g
- Paprika2 g
Instructions
- 1Step 1
Cut the beef into bite-sized chunks. Dice the onion, mince the garlic, dice the tomatoes, pepper, and zucchini. (15 minutes)
- 2Step 2
Heat the oil in a pot or deep skillet over medium-high heat. Add the beef and brown on all sides, about 5 minutes.
- 3Step 3
Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 4 minutes.
- 4Step 4
Stir in the diced tomatoes, pepper, zucchini, corn, cumin, paprika, oregano, salt, and pepper. Cook for 3 minutes, stirring occasionally.
- 5Step 5
Pour in the beef broth. Bring the mixture to a simmer, then reduce heat, cover, and let it simmer gently for 10-15 minutes, or until the beef is tender and vegetables are cooked through. (Use 15 minutes for calculation)
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