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Salsa Beef Stew

Salsa Beef Stew

2 tbsp. canola oil
2 lbs. beef stew meat
1 c. salsa
1 c. beef broth
2 small zucchini, halved and sliced
1 large carrot, thin slices
1/2 c. corn, frozen or fresh
15 oz. can kidney beans, drained
2 tbsp. cornstarch
3 tbsp. water
6.6 oz. box Betty Crocker creamy
butter mashed potatoes

Heat oil in a large skillet over medium heat until hot; brown the beef. Drain off the grease. In a slow cooker set at low add beef, salsa and broth. Cover and cook for 2 1/2 hours or until meat is tender. Stir in zucchini, carrots and corn; cook for another hour. Mix together cornstarch and water in a small bowl. Stir kidney beans and starch water into beef mixture; cook for 10 minutes or until broth has thickened. Make mashed potatoes as directed on box. Serve stew over mashed potatoes. Makes about 8 servings.

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