Recipe Name Crockpot Southwest Stew Submitted by flyteacher Recipe Description This is my modification of the recipe from LeAnne Ely's MenuMailer. Quantity 12 Quantity Unit 1-cup servings Prep Time (minutes) 20 Cook Time (minutes) 420 Ready In (minutes) 440

Ingredients Amount Measure Ingredient 3 pounds Beef, round, bottom round, separable lean and fat, 1 tablespoon olive oil 2 teaspoons salt 4 cups broth, vegetable, swanson, fat free 4 ounces salsa 14 ounces diced tomatoes (28 oz can) 1 large zucchini 2 1/2 teaspoons Spices, ground cumin 2 tablespoons Cornstarch 1/4 cup (8 fl oz) water Steps Sequence Step 1 In a skillet, heat oil and add beef. Brown meat, but do not overcook. Remove from pan and season with salt. 2 In crock pot, combine beef, broth, salsa, tomatoes, cumin, and zucchini (quartered and sliced 3/4 inch thick). 3 Cook about 7 hours on low. Mix cornstarch and water, and add during the last hour. Keep the lid off the crock pot to help it thicken.