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.