San Antonio Stew

Source: Pace Picante Sauce 40th Anniversary Recipe Collection - A Treasury of Tex-Mex Cooking, 1987

2 pounds boneless beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 (10 1/2 ounce) can condensed beef broth
1 cup hot water
1 cup PACE picante sauce
1 medium onion, cut into 1/2-inch wedges
1/4 cup chopped parsley
1 teaspoon salt
1 teaspoon ground cumin
2 garlic cloves, minced
1 (16 ounce) can whole tomatoes
3 medium carrots, cut into 1-inch pieces
2 ears fresh or thawed frozen corn, cut into 1-inch pieces
2 medium zucchini (about 1 ounce), cut into 1-inch pieces
1/2 cup cold water
2 tablespoons flour

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 meat is tender.

Drain and coarsely chop 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.

Serve with additional picante sauce.

Makes 8 servings, about 10 cups stew.