Mexican Beef Stew Tex-Mex & Southwest

Ingredients

• 3 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

Instructions

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.