From Stop and Shop
2 lb stewing beef
2 tbsp Stop & Shop vegetable oil
1 jar (16 oz) Stop & Shop thick and chunky salsa
1/2 cup Stop & Shop beef broth
1 large zucchini, cut lengthwise in half & across into 3/4″ pieces
15 oz canned Stop & Shop black beans, rinsed and drained
1 cup Stop & Shop frozen or canned corn
1/4 tsp Stop & Shop black pepper
2 tbsp Stop & Shop cornstarch dissolved in 3 tbsp water
chopped tomato, chopped fresh cilantro and sour cream
In large pot or Dutch oven, heat oil over medium-high heat until hot.
Add beef (half at a time) and brown evenly. Pour off drippings.
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, corn and black pepper. Bring to a boil, reduce heat to low. Cover tightly and continue cooking 15-20 minutes or until vegetables are tender.
Add cornstarch mixture, cook and stir 1 minute or until thickened and bubbly. Serve your Mexican Beef Stew with toppings, if desired.