* 3 lbs. beef for stew, cut into 1-in. pieces * 2 Tbsp. vegetable oil * 1/2 tsp. salt * 1/2 tsp. garlic powder * 1 c. beef broth * 1 c. prepared thick and chunky salsa * 2 medium zucchini, halved, sliced 3/4-in. * 1 can (15 oz.) black beans, rinsed, drained * 1/2 c. frozen corn * 2 Tbsp. cornstarch dissolved in 3 Tbsp. water * Toppings: chopped tomato, chopped fresh cilantro, dairy sour cream (optional)
What to do:
1. Heat oil in Dutch oven over medium heat until hot. 2. Brown beef in batches; pour off drippings. Return beef to pan; season with garlic powder and salt. 3. Stir in broth and salsa; bring to a boil. 4. Reduce heat; cover tightly and simmer 1 1/2 hr. 5. Stir in zucchini, beans and corn; continue cooking, covered, 15-20 min. or until beef is fork-tender. 6. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. 7. Serve with toppings.