3 Pounds boneless beef round or chuck, cut into 1 inch pieces
2 Tablespoons vegetable oil
1 Cup ready-to-serve beef broth
1 Cup prepared thick and chunky salsa
2 Medium zucchini, cut lengthwise in half, then crosswise, into 3/4 inch pieces
1 Can (15 ounces) black beans, rinsed and drained
1/2 Cup frozen corn
2 Tablespoons cornstarch dissolved in 3 tablespoon water
Toppings: Chopped tomato, fresh cilantro, and sour cream (if desired)
1. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of the beef; remove from Dutch oven. Repeat with remaining beef. Pour off drippings, return all beef to Dutch oven and season with 1/2 teaspoon salt.
2. Add broth and salsa to Dutch oven, bring to a boil. Reduce heat, cover tightly and simmer 1 and 1/2 hours. Stir in zucchini, beans and corn; continue cooking covered, 15 to 20 minutes or until beef and vegetables are "fork tender."
3. Stir in cornstarch mixture, cook and stir 1 minute or until thickened and bubbly.
4. Serve with toppings if desired.
Prep time: 2-2 1/2 hours
Makes 6 to 8 servings.