Ingredients
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2 lbs beef stew meat, cut into 1-inch pieces
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2 tablespoons vegetable oil
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1 (10 1/2 ounce) can beef broth, diluted
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1 cup water
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1 (8 ounce) jar picante sauce
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1 medium onion, cut into wedges
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1/4 cup fresh parsley, chopped
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2 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon ground cumin
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1 (16 ounce) can whole tomatoes, undrained and chopped
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3 large carrots, scraped and cut into 1 inch pieces
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3 ears fresh corn, cut into 1 inch pieces (I prefer to scrap the corn off the ears, much easier to eat!)
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2 zucchini, cut into 1 inch pieces
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1/2 cup water
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2 tablespoons all-purpose flour
Instructions
- Brown the beef stew meat in the oil in a large Dutch oven. Stir in the broth and the next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender.
- Combine 1/2 cup water and flour; stir until smooth. Add the flour mixture to the meat mixture; cook over medium heat until thickened, stirring occasionally.