San Antonio Stew - cooking recipe

Ingredients

2 lb. boneless beef stew meat, cut into 1-inch pieces
2 Tbsp. vegetable oil
1 (10 1/2 oz.) can condensed beef broth
1 c. hot water
1 (8 oz.) jar picante sauce
1 medium onion, cut in 1/2-inch wedges
1/4 c. chopped parsley
1 tsp. salt
2 medium zucchini, cut in 1-inch pieces
1 tsp. cumin
2 cloves garlic, minced
1 (16 oz.) can tomatoes
3 medium carrots, cut in 1-inch pieces
2 ears fresh or frozen corn, cut in 1-inch pieces or substitute 10 oz. box frozen whole corn
1/2 c. cold water
2 Tbsp. flour

Preparation

In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven.
Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic.
Bring to a boil; reduce heat.
Cover and simmer 1 hour or until tender.
Drain coarsely chopped tomatoes, reserving juice.
Add tomatoes and juice to Dutch oven with carrots, corn and zucchini.
Cover and simmer 25 minutes or until vegetables are tender.
Gradually add cold water to flour, mixing until smooth.
Gradually stir into stew.
Heat to boiling, stirring constantly.
Boil and stir 1 minute or until thickened.
Serves 8.