MEXICAN BEEF STEW

Serve this spicy stew over rice or with bread and salad.

2 lbs. boneless beef bottom round or chuck, trimmed of fat and cut into 1-inch pieces
2 Tbsp. vegetable oil
1 (16-oz.) jar thick and chunky salsa (mild, medium or hot as you prefer)
1/2 cup beef broth
1 large zucchini, cut lengthwise in half and crosswise into 3/4-inch pieces (optional)
1 (15-oz.) can black beans, rinsed and drained
1 cup frozen or canned corn
1/4 tsp. black pepper
2 Tbsp. cornstarch dissolved in 3 Tbsp. water
Suggested toppings: chopped tomato, chopped fresh cilantro, sour cream

In large pot, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly. Pour off drippings.

Stir in salsa and broth. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/4 hours or until beef is tender.

Stir in zucchini, beans, corn and black pepper. Bring to a boil; reduce heat to low. Cover tightly and continue cooking 15-20 minutes or until vegetables are tender.

Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly.

Serve with toppings, if desired.

Servings: 5
Source: Giant Food Stores