Mexican Beef Stew
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Ingredients:
   3 pounds beef for stew, cut into 1 inch pieces
   2 tablespoons vegetable oil
 1/2 teaspoon salt
   1 cup ready-to-serve beef broth
   1 cup prepared thick-and-chunky salsa
   2 medium zucchini, halved, sliced (3/4-inch)
   1 can (15 ounces) black beans, rinsed, drained
 1/2 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.
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Source – Beef, It’s What’s For Dinner at 
www.beefitswhatsfordinner.com/recipes/rcp_00764_00.asp.