Mexican Beef Stew

Ingredients:

• 3 pounds beef for stew, cut into 1 inch pieces
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• 1 cup ready-to-serve beef broth
• 1 cup prepared thick-and-chunky salsa
• 2 medium zucchini, halved, sliced (¾-inch)
• 1 can (15 ounces) black beans, rinsed, drained
• ½ cup frozen corn
• 2 tablespoons cornstarch dissolved in 3 tablespoons water

Toppings:

Chopped tomato, chopped fresh cilantro, dairy sour cream (optional)

Instructions:

1. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with salt.
2. Stir in broth and salsa; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in zucchini, beans and corn; continue cooking, covered, 15 to 20 minutes or until beef is fork-tender.
3. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Serve with toppings.

Makes 6 to 8 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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