Southwestern Stew

2 pds. Beef stew meat                                              
2 Tb. Cooking oil
2 cups water                                                          
1 ¼ cup chopped onion
1 cup salsa                                                          
2 garlic cloves, minced
1 Tb. Dried parsley                                              
2 tsp. beef bouillon
1 tsp. cumin                                                         
½ cups salt
Later you will add:
3 medium carrots cut up                                 
1 ½ cups frozen corn
1 can 14 oz. diced tomatoes, undrained          
1 ½ cups frozen cut green beans
1 small can green chilies
In a 4-quart pot over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. This is good over rice or with corn bread.