Spicy Beef Stew

Trim separable fat from meat. Cut meat into 3/4 inch square pieces. Spray a large sauce pan with no stick spray. Heat saucepan. Add meat, onion, and garlic and cook over medium high heat until browned and onion is soft. Drain off fat. Stir in undrained tomatoes, broth, chili powder, cumin, basil and 2 cups water. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat is tender. Cut carrots into thin strips and add to pan. Add broccoli. cover and cook for 10 minutes more or until vegetable are tender-crisp. Stir cornstarch and two tbsp water togather. Add to beef. Cook until bubbly, stirring. cook two minutes more. NMakes four servings. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008