2 lbs. boneless beef bottom round or chuck, trimmed of fat and cut into 1-inch pieces

2 Tbsp. vegetable oil

1 jar (16-oz.) thick and chunky salsa (mild, medium or hot as you prefer)

1/2 cup beef broth

1 large zucchini, cut lengthwise in half and crosswise into 3/4-inch pieces (optional)

1 can (15-oz.) black beans, rinsed and drained

1 cup frozen or canned corn

1/4 tsp. black pepper

2 Tbsp. cornstarch dissolved in 3 Tbsp. water

Suggested toppings: chopped tomato, chopped fresh cilantro, sour cream

In large pot, 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 with toppings, if desired.