South of the Border Stew

Cubed round steak browned in butter, then simmered with sliced zucchini, corn, green chiles, and a cumin-oregano spice blend. The kicker is the cheddar cheese stirred in at the end, melting into the stew and turning the broth creamy and rich.

Browning the beef in batches is important. A crowded pan drops the temperature and the meat steams instead of searing. Those browned bits on each cube add concentrated flavor to the finished stew.

The zucchini gets its own sauté time before the meat goes back in. Seven to ten minutes in the skillet softens it and drives off excess moisture so it doesn’t water down the stew.

Fresh cilantro chopped over the top at serving adds a bright, herbal contrast that cuts through the richness of the cheese and butter.

Pro Tips

• Cut the round steak into small, uniform cubes for even browning and faster cooking.
• Use canned green chiles for convenience. Adjust the amount based on whether you use mild or hot.
• Stir the cheese in off the heat or on very low heat. High heat turns cheddar grainy and oily instead of smooth.
• Serve with warm tortillas or over rice to soak up the cheesy broth.

Variations

• Chicken version: Replace beef with cubed chicken breast for a lighter stew that cooks faster.
• Bean addition: Stir in a can of drained pinto beans with the corn for more protein and fiber.