Ingredients

Total preparation and cooking time: 2 1/4 hours

2 pounds boneless beef chuck
1 tablespoon vegetable oil
2 cloves garlic, crushed
24-ounce jar mild or medium chunky salsa
13 1/2- to 14 1/2-ounce can ready-to-serve beef broth
2 tablespoons chili powder
2 large potatoes, cut into 1/2-inch chunks
11-ounce can whole kernel corn, drained
Chopped fresh cilantro (optional)

Directions

Trim fat from beef. Cut beef into 3/4-inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef and garlic, one-half at a time, and brown evenly, stirring occasionally. Pour off drippings.

Stir in salsa, broth and chili powder. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours or until beef is tender.

Add potatoes. Bring to a boil; reduce heat to low. Cook, uncovered, 15 to 20 minutes or until potatoes are tender. Stir in corn; heat through. Serve with chopped cilantro, if desired. Makes 6 servings.

Nutrition facts per serving (1 1/2 cups): 330 cal., 34 g pro., 23 g carbo., 11 g fat, 4.9 mg iron, 664 mg sodium, 93 mg chol.

Cook's Tip: Recipe can also be prepared and served as a soup. Add 3 cups water when stirring in salsa, broth and chili powder. Cook as directed, except stir in 2 tablespoons chopped fresh cilantro when adding potatoes. Makes 6 servings.

Nutrition facts per serving: 330 cal., 34 g pro., 23 g carbo., 11 g fat, 5.0 mg iron, 667 mg sodium, 93 mg chol.