Mexican Beef Stew

Ingredients...

• 3 lbs. of CMA Stew Ready Diced Beef
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 cup ready-to-serve beef broth
• 1 cup prepared thick-and-chunky salsa
• 2 medium zucchini, halved, sliced (3/4-inch)
• 1 can (15 ounces) black beans, rinsed, drained
• 1/2 cup frozen corn
• 2 tablespoons cornstarch dissolved in 3 tablespoons water

Directions...

• Heat oil in Dutch oven over medium heat until hot.
• Brown beef in batches; pour off drippings.
• Return beef to pan; season with salt.
• Stir in broth and salsa; bring to a boil.
• Reduce heat; cover tightly and simmer 1-1/2 hours.
• Stir in zucchini, beans and corn; continue cooking, covered, 15 to 20 minutes or until beef is fork-tender.
• Stir in cornstarch mixture; cook and stir 1 minute or until thickened.
• Serve with toppings.

Source: National Cattleman`s Beef Association, beef.org