Mexican Beef Stew
Ingredients:
3 lbs boneless beef round or chuck, cut into 1 inch pieces
2 Tbsp. vegetable oil
1 c. ready-to-serve beef broth
1 c. prepared thick and chunky salsa
2 medium zucchini, cut lengthwise in half, then crosswise, into 3/4 inch pieces.
1 can (15 oz) black beans, rinsed and drained
1/2 c. frozen corn
2 Tbsp. cornstarch dissolved in 3 Tbsp. water

Toppings: Chopped tomato, fresh cilantro and sour cream (if desired)

Directions:
Heat Oil in Dutch oven over medium heat until hot. Brown 1/2 of the beef; remove from Dutch oven. Repeat with remaining beef. Pour off drippings, return all beef to Dutch oven and season with 1/2 teaspoon salt.
Add broth and salsa to Dutch oven, bring to a boil. Reduce heat, cover tightly and simmer 1 1/2 hours. Stir in zucchini, beans and corn; continue cooking covered, 15-20 minutes or until beef and vegetables are “fork tender”.
Stir in cornstarch mixture, cook and stir one minute or until thickened and bubbly.
Serve with toppings if desired.

Makes 6 to 8 servings.