STORAGE: ONCE OPENED PLACE UNUSED PORTION IN SEPARATE CONTAINER AND REFRIGERATE. RED GOLD BEEF STEW MEXICAN STYLE - INGREDIENTS: 3 LB BONELESS BEEF ROUND OR CHUCK, CUT INTO 1 INCH PIECES, 3 TBSP VEGETABLE OIL FC, SALT AND BLACK PEPPER TO TASTE FC, 1 (10.75 OZ) CAN BEEF BROTH FC, 1 (15 OZ) CAN CRUSHED TOMATOES FC, 1 CUP SLICED MUSHROOMS, 2 ZUCCHINI, CUT INTO 3/4 INCH PIECES, 1 (15 OZ) CAN BLACK BEANS, RINSED AND DRAINED FC, 1 (10 OZ) PACKAGE FROZEN CORN FC, 2 TBSP CORNSTARCH DISSOLVED IN 3 TBSP WATER FC, 1 (14.5 OZ) CAN DICED TOMATOES MEXICAN STYLE FC, CHOPPED FRESH CILANTRO. COOKING DIRECTIONS: HEAT OIL IN A DUTCH OVEN OVER MEDIUM HEAT. ADD 1/2 OF BEEF AND BROWN ON ALL SIDES; REMOVE FROM DUTCH OVEN. REPEAT WITH SECOND HALF OF MEAT. POUR OFF EXCESS FAT AND RETURN BEEF TO PAN. SEASON WITH SALT AND BLACK PEPPER. ADD BROTH AND CRUSHED TOMATOES. REDUCE HEAT, COVER AND SIMMER FOR 1-1/2 HOUR. STIR IN MUSHROOMS, ZUCCHINI, BEANS AND CORN; CONTINUE COOKING, COVERED, FOR AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL BEEF IS FORK TENDER. STIR IN CORNSTARCH MIXTURE; COOK AND STIR UNTIL THICK AND BUBBLY. TOP WITH DICED TOMATOES AND CILANTRO. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND NON-BPA LINING COPYRIGHT TOPCO RGIA0118 QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.