Southwest Beef Stew

Ingredients

• 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)

Instructions

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.