Shelly's Recipe

MEXICAN BEEF STEW

Category: Stews

3 lbs boneless beef round or chuck, cut into 1 inch pieces
2 tbsp oil
1/2 tsp salt
1 cup thick and chunky salsa
1 cup beef broth
2 medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces
1 (15 oz) can black beans, rinsed and drained
1/2 cup frozen corn
2 tbsp cornstarch dissolved in 3 tbsp water

Toppings: chopped tomato, cilantro and sour cream

In a Dutch oven, heat oil until hot. Add beef, half at a time, and brown evenly. Pour off drippings. Season with salt. Stir in salsa and broth. Bring to a boil; reduce heat to low. Cover tight and simmer 1 1/4 hours or until beef is tender. Stir in remaining ingredients the last 15-20 minutes. Add cornstarch mixture. Cook and stir for 1 minute or until thickened and bubbly. Serve with toppings.