This San Antonio Beef Stew is a quick, comforting Tex-Mex inspired dish that brings bold flavors to your dinner table. Tender strips of beef sirloin are seared to perfection and simmered in a savory blend of beef broth and picante sauce. The addition of fresh zucchini and red bell peppers adds vibrant color and a slight crunch, while ground cumin provides a warm, earthy depth. This recipe comes together in under an hour, making it an ideal choice for busy weeknights or casual family gatherings. It&# 226;ÂÂs hearty enough to satisfy hungry appetites yet simple enough to whip up with pantry staples. Serve it over rice or with crusty bread to soak up the delicious sauce.
San Antonio Beef Stew
Description
This San Antonio Beef Stew is a quick, comforting Tex-Mex inspired dish that brings bold flavors to your dinner table. Tender strips of beef sirloin are seared to perfection and simmered in a savory blend of beef broth and picante sauce. The addition of fresh zucchini and red bell peppers adds vibrant color and a slight crunch, while ground cumin provides a warm, earthy depth. This recipe comes together in under an hour, making it an ideal choice for busy weeknights or casual family gatherings. It&# 226;ÂÂs hearty enough to satisfy hungry appetites yet simple enough to whip up with pantry staples. Serve it over rice or with crusty bread to soak up the delicious sauce.Ingredients
Directions
-
Cut the beef sirloin steak into 3/4-inch thick strips. Pat dry with paper towels and season lightly with salt.
-
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
-
Sear the beef strips in batches until browned on all sides, about 2-3 minutes per batch. Remove beef from the skillet and set aside.
-
In the same skillet, add the red bell pepper and zucchini. Sauté for 3-4 minutes until slightly softened but still crisp.
-
Stir in the beef broth, picante sauce, and ground cumin. Bring the mixture to a gentle simmer.
-
Return the seared beef and any accumulated juices to the skillet. Simmer uncovered for 5-7 minutes until the beef is cooked to your desired doneness and the vegetables are tender-crisp.
-
In a small bowl, whisk together the cornstarch and cold water until smooth.
-
Pour the cornstarch mixture into the simmering stew, stirring constantly. Cook for 1-2 minutes until the sauce has thickened and become glossy.
-
Remove from heat. Taste and adjust seasoning with more salt if needed. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 50.8kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.7g4%
- Cholesterol 18.5mg7%
- Sodium 14.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a spicier kick, use a hotter variety of picante sauce or add a dash of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much.
This dish pairs wonderfully with fluffy white rice, cilantro-lime rice, or warm tortillas.
Do not overcook the beef sirloin, as it can become tough. Sirloin is best cooked quickly to medium-rare or medium.
You can substitute other vegetables such as mushrooms, carrots, or green beans if preferred.
