Heat canola oil in a Dutch oven over medium heat until hot.

Brown beef.

Pour off drippings.

Return beef to pot.

Season with salt.

Stir in broth and salsa.

Bring to a boil.

Reduce heat.

Cover tightly and simmer 1 1/2 hours.

Stir in corn, zucchini and beans.

Continue cooking, covered, 15 to 20 minutes or until beef is tender.

Stir in cornstarch mixture.

Cook and stir 1 minute until thickened.

Serve with garnishes if desired.