San Antonio Stew

2 pounds beef stew meat, cubed
2 tablespoons vegetable oil
1 10 1/2-oz. can condensed beef broth
1 cup hot water
1 8-oz. jar Pace picante sauce (medium)
1 medium onion, chopped
1/4 cup chopped parsley
1 teaspoon salt
1 teaspoon cumin
2 cloves garlic, minced
1 16-oz. can tomatoes
3 medium carrots, sliced
1 10-oz. box frozen whole kernel corn
2 medium zucchini (about 1 pound), sliced
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. Add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute until slightly thickened. Makes 8 servings, about 10 cups stew. Serve with cornbread.