Guisado de Bistec con Calabacitas y Elote (Steak and Zucchini Stew with Corn)

Guisado de Bistec con Calabacitas y Elote (Steak and Zucchini Stew with Corn) ingredients

• 1 lb beef sirloin or chuck steak, cut into 1-inch cubes
• 2 tbsp olive oil
• 0.5 large white onion, chopped
• 3 cloves garlic, minced
• 3 medium roma tomatoes, diced
• 1 medium jalapeño or serrano pepper, minced (optional, for heat)
• 0.5 tsp ground cumin
• 0.5 tsp dried oregano
• 1.5 cups beef broth
• 2 medium calabacitas or zucchini, cut into 1/2-inch half-moons
• 1 cup corn kernels (fresh or frozen)
• 0.25 cup fresh cilantro, chopped
• to taste salt and black pepper
• for serving warm corn tortillas

How to make Guisado de Bistec con Calabacitas y Elote (Steak and Zucchini Stew with Corn)

1. Pat the 1 lb of beef sirloin or chuck steak cubes dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes until deeply browned on all sides, then remove the beef and set aside.
3. Reduce the heat to medium. Add the 0.5 large chopped white onion and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until the onion is softened and translucent, scraping up any browned bits from the bottom of the pot.
4. Stir in the 3 diced roma tomatoes and 1 minced jalapeño or serrano pepper (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
5. Add 0.5 teaspoon of ground cumin and 0.5 teaspoon of dried oregano to the pot, stirring for 1 minute until fragrant. This helps to deepen the flavor profile of the stew.
6. Return the seared beef to the pot. Pour in 1.5 cups of beef broth, scraping the bottom of the pot to incorporate any remaining browned bits. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, allowing the beef to tenderize.
7. Stir in the 2 medium calabacitas (zucchini) cut into half-moons and 1 cup of corn kernels. Continue to simmer, covered, for another 5-7 minutes, or until the zucchini is tender-crisp and the corn is heated through.
8. Remove the pot from the heat. Stir in the 0.25 cup of fresh chopped cilantro. Taste the guisado and adjust seasoning with additional salt and pepper as needed.
9. Serve the warm Guisado de Bistec con Calabacitas y Elote immediately in bowls, accompanied by warm corn tortillas for scooping up the savory stew.

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