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.
