Mexican Beef Stew - cooking recipe

Ingredients

2 Tbsp. Vegetable oil
3 lbs. Boneless beef round or chuck, cut into 1-inch pieces
1/2 tsp. Salt
1 Cup thick-and-chunky mild or medium salsa
1 Cup ready-to-serve beef broth
2 medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces
1 can (15 oz.) black beans rinsed and drained
1/2 Cup frozen corn
2 Tbsp. Cornstarch dissolved in 3 Tbsp. Water
Toppings (chopped tomato, fresh cilantro, sour cream, optional)

Preparation

In a Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time; brown evenly. Pour off drippings. Season with salt, stir in salsa and broth, bring to a boil; reduce heat to low. Cover tightly; simmer 1 1/4 hours or until beef is tender. Stir in zucchini, beans, and corn. Bring to a boil; reduce heat to low, cover tightly; continue cooking 15-20 minutes or until veggies are tender. Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve with toppings, if desired.