Salsa Stew

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 2 cups water
• 1-1/2 cups chopped onions
• 1 cup salsa
• 2 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 2 teaspoons reduced-sodium beef bouillon granules
• 1 teaspoon ground cumin
• 1/2 teaspoon salt-free seasoning blend
• 3 medium carrots, cut into 1-inch pieces
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1-1/2 cups frozen cut green beans
• 1-1/2 cups frozen corn
• 1 can (4 ounces) chopped green chilies
• 1/8 teaspoon hot pepper sauce

1. In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.

beef stew meat, canola oil, water, onions, salsa, garlic, parsley flakes, ground cumin, salt, carrots, salt, green beans, frozen corn, green chilies, hot pepper

Taken from www.tasteofhome.com/recipes/salsa-stew/ (may not work)