San Antonio Stew

• 2 lbs beef stew meat, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 (10 1/2 ounce) can beef broth, diluted
• 1 cup water
• 1 (8 ounce) jar picante sauce
• 1 medium onion, cut into wedges
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can whole tomatoes, undrained and chopped
• 3 large carrots, scraped and cut into 1 inch pieces
• 3 ears fresh corn, cut into 1 inch pieces (I prefer to scrap the corn off the ears, much easier to eat!)
• 2 zucchini, cut into 1 inch pieces
• 1/2 cup water
• 2 tablespoons all-purpose flour

1. 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.
2. Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender.
3. 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.

beef stew meat, vegetable oil, beef broth, water, picante sauce, onion, fresh parsley, garlic, salt, ground cumin, tomatoes, carrots, corn, zucchini, water, flour

Taken from www.food.com/recipe/san-antonio-stew-504942 (may not work)