Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        beef round or chuck -- cut in 1" 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 -- cut lengthwise
                        -- in1/2
                        -- and crosswise into
                        -- 3/4 inch pieces
   1      can           black bean -- rinsed and
                        -- draineds -- (15 oz)
     1/2  cup           frozen corn
   2      tablespoons   corn starch dissolved in 3
                        -- tbsp water
                        Toppings
                        chopped tomato
                        chopped fresh cilantro
                        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.