Southwest Beef Stew

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Southwest Beef Stew
A stew in less than 30 minutes!!!

Prep: 10 minutes
Cook: 15 minutes
Servings: Serves 4

1 lb. boneless beef top sirloin steak, approximately 3/4-inch thick

1 Tbsp. vegetable oil

1/4 tsp. salt

1 can ready-to-serve beef broth

3/4 cup picante sauce

2 medium zucchini, cut lengthwise in half, sliced crosswise into 3/4-inch thick

1 large red bell pepper, cut into 1-inch pieces

1-1/2 tsp. ground cumin

2 Tbsp. cornstarch, dissolved in 1/4 cup water

-- sour cream (optional)

-- chopped fresh cilantro (optional)

	Trim fat from steak; cut into 1-inch cubes. In Dutch oven, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and cook until outside surface is no longer pink, approximately 2 minutes. Do not overcook. Remove from pan; season with salt; set aside.
	In same pan, combine broth, picane sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium-low. Simmer 10 minutes or until vegetables are crisp-tender.
	Add cornstarch mixture to stew; cook and stir 1 to 2 minutes, or until sauce is thickened and bubbly. Return beef to pan and heat through.
	Serve with sour cream and cilantro, if desired.