2 tablespoons olive oil
1 1/2 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 large white onion, finely chopped
1 can (15 ounce size) whole kernel corn, drained
2 cloves garlic, finely chopped
2 tablespoons tomato paste
2 teaspoons ancho chili powder
4 cups water
3 tablespoons beef flavor bouillon
1 medium zucchini, chopped
1 large tomato, seeded and chopped
Heat half the olive oil in a large saucepot over medium-high heat and brown beef. Remove and set aside.
Add remaining olive oil and cook onion and corn about 4 minutes or until corn starts to brown, stirring occasionally. Add garlic, tomato paste, ground chili pepper about 1 minute, stirring occasionally. Stir in water and bouillon and bring to a boil. Reduce heat, return beef to saucepot and simmer covered about 1 hour, stirring occasionally.
Add zucchini and tomato and simmer uncovered about 10 minutes or until zucchini is tender. Garnish with chopped fresh cilantro.
lannie
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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