Mexican Beef Stew

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Mexican Beef Stew
A south-of-the-border slant on an old favorite.

Prep: 20 minutes
Cook: 1-1/2 hours
Servings: Serves 6-8

3 lbs. boneless beef chuck or round, cut into 1-inch pieces

2 Tbsp. vegetable oil

1/2 tsp. salt

1 cup ready-to-serve beef broth

1 cup prepared thick and chunky salsa

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

1 can (15 ounces) black beans, rinsed, drained

1/2 cup frozen whole corn kernels

2 Tbsp. cornstarch dissolved in 3 Tbsp. water

-- chopped fresh cilantro

-- sour cream

-- chopped tomato

	In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Pour off drippings. Return beef to pan. Season with salt.
	Stir in broth and salsa. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours.
	Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15-20 minutes or until beef and vegetables are tender.
	Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Top with chopped fresh cilantro, sour cream and chopped tomato if desired.

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