Ingredients
South-of-the- Border Stew
2 tablespoons vegetable oil
3 pounds boneless beef round or chuck steak, cut into 1-inch chunks
1/2 teaspoon salt
1 cup salsa
1 cup beef broth
2 medium zucchini, cut into 1/2-inch chunks
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole-kernel corn, drained
2 tablespoons cornstarch
3 tablespoons water
Instructions
In a soup pot, heat the oil over medium-high heat until hot;
add the beef and brown evenly.
Drain off the liquid, add the salt, salsa, and broth, and bring to a boil.
Reduce the heat to low, cover, and simmer for 1 to 1-1/4 hours,
or until the beef is tender.
Add the zucchini, beans, and corn; cook for 15 to 20 minutes.
Dissolve the cornstarch in the water and add to the stew.
Cook for 1 minute, or until thickened, stirring constantly.
SERVING TIP
For the complete south-of-the- border experience,
serve this with bowls of toppers including chopped tomatoes,
shredded cheese, and sour cream.
