Beefy Mexican Vegetable Stew

• 2 lbs top sirloin steaks, cut in bite sized pieces
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 (14 ounce) can diced tomatoes with juice
• 4 cups beef broth
• 2 cups chicken broth
• 34 cup chopped roasted green chili pepper
• 2 potatoes, cut in bite sized pieces
• salt and pepper
• 2 cobs corn, cut in pieces

1. Place beef in a large pot.
2. Add just enough water to cover.
3. Bring to a boil.
4. Cook, stirring until beef is tender, 1-2 hours.
5. Add garlic powder, onion powder and cumin and stir until meat is well coated.
6. Add tomatoes with juice, beef and chicken broths.
7. Bring to a boil.
8. Stir in chiles and potatoes.
9. Season with salt and pepper to taste.
10. Boil until potatoes are soft, about 15 minutes.
11. Add corn and cook 15 minutes longer.

garlic, onion powder, ground cumin, tomatoes, beef broth, chicken broth, green chili pepper, potatoes, salt, cobs corn

Taken from www.food.com/recipe/beefy-mexican-vegetable-stew-510153 (may not work)