Mexican Beef Stew*

By mamapig

Ingredients

• 3 lbs. stew meat
• 2 Tbs. oil
• 1/2 tsp. salt
• 1 cup ready to serve beef broth
• 1 cup prepared thick and chunky salsa
• 2 med. zucchini, halved & sliced
• 1 15oz. can black beans, rinsed and drained
• 1/2 cup frozen corn
• 2 Tbs. cornstarch
• 3 Tbs. water
• chopped tomato & cilantro (optional)

Preparation

Step 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. Stir in broth and salsa, bring to a boil. Reduce heat, cover tightly and simmer for 1 1/2 hours. Stir in zucchini, beans and corn, and continue cooking, covered, for 15 to 20 minutes, or until beef is fork tender. Dissolve cornstarch in water. Stir in cornstarch mixture, cook and stir for one minute or until thickened. Sprinkle with tomato and cilantro if desired.

I'm sure this could be done in a 325° oven instead of on the stove top.