Hot 'N Spicy Stew - cooking recipe

Ingredients

3 lb. venison stew meat, cut into 1-inch cubes or beef
4 carrots, cut into 1/2-inch pieces
2 medium potatoes, cut into 1/2-inch pieces
1 large onion, chopped
1 (6 oz.) can small pitted ripe olives, undrained
1 (16 oz.) jar mild salsa
1 tsp. salt
1/4 tsp. ground cumin
1/4 c. water
1 tsp. chili powder
1 Tbsp. cornstarch

Preparation

Combine all ingredients except cornstarch and water in slow cooking pot.
Stir well to blend.
Cover and cook at setting number 3 (low) for 7 to 9 hours or at setting number 5 (high) for 3 to 4 hours until meat and vegetables are tender.