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Mexican Beef Stew

    3 lb. boneless beef round or chuck, cut into 1-inch pieces
    2 tablespoons vegetable oil
    1/2 teaspoon salt
    1 cup beef broth
    1 cup prepared thick and chunky salsa
    2 medium zucchini, halved lengthwise, then cut crosswise into
       3/4-inch thick pieces
    1 (15 oz.) can black beans, drained
    1/2 cup whole corn kernels, frozen
    2 tablespoons cornstarch dissolved in 3 tablespoons water

Toppings (optional):
    Fresh cilantro, chopped
    Dairy sour cream
    Tomato, chopped
    Colby cheese, shredded

In Dutch oven or large pot, 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 to 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. Serve with toppings, if desired.

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