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 (15 ounce) can black beans,
rinsed and drained
1 (8 3/4 ounce) can whole-kernel corn, drained
3 tablespoons water
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.
Serve with bowls of toppers including chopped tomatoes, shredded cheese
and sour cream.