INGREDIENTS
3 lbs boneless buffalo chuck roast, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 Cup ready-to-serve beef broth
1 cup prepared thick and chunky salsa
2 medium zucchini, halved lenghwise, then cut crosswise into 3/4-inch thick pieces
1 can black beans, drained (15 oz. size)
1/2 Cup whole corn kernels, frozen
2 tablespoons cornstarch, DISSOLVED IN 3T water

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DIRECTIONS
IN Dutch oven or large pot, heat oil over medium-high heat untilhot. Cook and stir buffalo in 2 batches; brown evenly. Pour off drippings.
Return buffalo to pan
Season with salt. Stir in broth and salsa. Bring to a boil; reduce heat to low.
Cover tightly and simmer gently 1 1/4 hours.
Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15 to 20 minutes or until meat and vegetables are tender. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened.

makes/serves 8

It’s that easy!