James's Tex Mex Beef Stew
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
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
Washington Olympia