1/2 cup cup steak sauce

1 carton (32 ounces) beef broth

1-1/2 pounds red potatoes, cubed

1 1/2 pounds beef stew meat, cut into 1/2-inch pieces

1 package (16 ounces) frozen vegetables of your choice, thawed

2 cups water

1 medium onion, chopped

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Combine steak sauce and remaining ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender.