Mexican beef stew is a classic comfort dish made during the cooler months but also throughout the year. This is my vegan take on the traditional recipe.
Heat the oil and once hot add the frozen Beyond Steak and sauté until defrosted and a little crispy. Remove from pot and set aside.
Sauté the onion until soft then add all the veggies except the zucchini and the seasonings. Simmer until everything is tender.
Add the zucchini and the browned Beyond Steak, cover and simmer another 10 minutes.
Taste the caldo before serving and adjust seasoning if desired, if not serve.