Mexican Beef Stew

• 2 Tbsp. Vegetable oil
• 3 lbs. Boneless beef round or chuck, cut into 1-inch pieces
• 1/2 tsp. Salt
• 1 Cup thick-and-chunky mild or medium salsa
• 1 Cup ready-to-serve beef broth
• 2 medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces
• 1 can (15 oz.) black beans rinsed and drained
• 1/2 Cup frozen corn
• 2 Tbsp. Cornstarch dissolved in 3 Tbsp. Water
• Toppings (chopped tomato, fresh cilantro, sour cream, optional)

1. In a Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time; brown evenly. Pour off drippings. Season with salt, stir in salsa and broth, bring to a boil; reduce heat to low. Cover tightly; simmer 1 1/4 hours or until beef is tender. Stir in zucchini, beans, and corn. Bring to a boil; reduce heat to low, cover tightly; continue cooking 15-20 minutes or until veggies are tender. Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve with toppings, if desired.

vegetable oil, beef round, salt, salsa, readytoserve beef broth, zucchini, black beans, frozen corn, cornstarch, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85375 (may not work)