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.
