Fall Vegetable Beef Stew

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Fall Vegetable Beef Stew
A great meal for hearty appetites.

Prep: 15 minutes
Cook: 1-1/2 hours
Servings: Serves 6

3 lbs. boneless round or chuck, cut into 3/4-inch pieces

2 Tbsp. vegetable oil

1/2 tsp. salt

1 cup beef broth

1 can diced tomatoes and green chiles

2 medium zucchini, halved lengthwise, then cut crosswise into 3/4-inch thick pieces

2 Tbsp. cornstarch dissolved in 3 Tbsp. water

-- fresh cilantro, chopped (optional)

-- sour cream (optional)

-- chopped tomato (optional)

	In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; browning evenly. Pour off drippings. Return beef to pan and season with salt.
	Stir in broth and diced tomatoes and green chiles. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours.
	Stir in zucchini. Bring to a boil; reduce heat to low. Cover tightly and continue to simmer 15 to 20 minutes, or until beef and vegetables are tender.
	Stir in cornstarch mixture. Cook and stir 1 minute or until thickened.
	Serve with cilantro, sour cream and chopped tomato for garnish as desired.

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