Mexican Beef Stew

• 2 tbsp oil
• 3 lbs stew meat cut into 1" pieces
• salt
• 1 cup mild or medium salsa
• 1 can beef broth
• 2 mdm zucchinis
• 15 oz can black beans, rinsed and drained
• 1/2 cup frozen corn
• 2 tbsp cornstarch
• Chopped tomato, chopped fresh cilanto and sour cream for toppings (optional)

In dutch oven, heat oil.  Add beef, half at a time and brown evenly.  Pour off drippings.  Season with 1/2 tsp salt.  Stir in salsa and broth.  Bring to a boil, then reduce heat to low.  Cover tightly and simmer 1 1/4 hrs. or til beef is tender.  Cut zucchini in half, then slice.  Add to pot with beans and corn.  Bring to a boil, reduce heat to low, cover and continue cooking 15 to 20 mins til vegies are tender.  -Mix cornstarch with 3 tbsp water and add to pan, cook and stir 1 min. or til sauce thickens and is bubbly.