Mexican Beef Stew
Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 pounds beef round or chuck -- cut in 1 inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup mild or medium salsa -- thick and chunky
1 cup ready to serve beef broth
2 medium zucchini
1 can black bean -- rinsed and draineds -- (15 oz)
1/2 cup frozen corn
2 tablespoons corn starch dissolved in 3 tbsp water
---Toppings
1 medium chopped tomato
1 bunch chopped fresh cilantro
1 cup dairy sour cream
 

Preparation:

In Dutch oven, heat oil over medium-high heat until hop. Add beef (half at a time) and brown evenly. Pour off drippings. Season with salt. 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 and corn. Bring to a boil; reduce heat. Cover tightly and simmer 15 to 20 minutes longer or until vegetables are tender. Add corn starch mixture; cook and stir one minute or until thickened and bubbly. Serve with toppings, if desired. Serve with corn bread and dessert of either fresh fruit and sorbet or creamy cinnamon rice pudding.