Ingredients
1 cup steak sauce, divided1 carton (32 ounces) beef broth1-1/2 pounds red potatoes, cubed1-1/2 pounds beef stew meat, cut into 1/2-inch pieces1 package (16 ounces) frozen vegetables of your choice, thawed2 cups water1 medium onion, chopped2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1 tablespoon chili powder1 teaspoon ground cumin1/4 teaspoon cayenne pepper
Preparation
Combine 2/3 cup 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. Before serving, stir in remaining 1/3 cup steak sauce if desired.
