Prep: 20 minutes
Cook: 1-1/2 hours
Servings: Serves 6-8
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| 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 | |
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| | 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. | |
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