San Antonio Beef Stew ...4 servings 

Cooking & preparation time: 30 min

1 boneless beef top sirloin steak, cut 3/4" thick (approx. 1 pound)
1 tablespoon vegetable oil
1/4 teaspoon salt
1 can (13 3/4 to 14 1/2 oz) ready to serve beef broth
3/4 cup picante sauce
2 medium zucchini, cut lengthwise in half, sliced crosswise 3/4" thick
1 large red bell pepper, cut into 1" pieces
1 1/2 teaspoons ground cumin
2 tablespoons cornstarch dissolved in 1/4 cup water
Toppings (optional)
Dairy sour cream
chopped fresh cilantro
1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2" thick strips. In Dutch oven, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir_fry 2 minutes or until outside surface is no longer pink. (Do
not overcook.) Remove from pan; season with salt. Set aside.

2. In same pan, combine broth, picante sauce, zucchini, bell pepper and cumin. Bring to a boil; reduce heat to medium_low.
Simmer 10 minutes or until vegetables are crisp-tender.

3. Add cornstarch mixture to stew; cook and stir 1 to 2 minutes or until sauce is
thickened and bubbly. Return beef to pan.
Serve with sour cream and cilantro, if desired. (serving size 1 1/3 cups)