1 lb. beef round steak
1 1/2 chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
2 c. water
1 (10 1/2 oz.) can condensed beef broth
1 tbsp. chili powder
1 1/2 tsp. dried basil, crushed
4 lg. carrots
1 (10 oz.) pkg. frozen cut broccoli
2 tbsp. cold water
1 tbsp. cornstarch

Trim fat from steak, cut into 3/4 inch cubes. Cook meat, onion, and garlic in frying pan. Add small amount of shortening. Cook until meat is brown. Drain off fat. Stir in undrained tomatoes, water, broth, chili powder and basil. Bring mixture to boiling, reduce heat. Cover and simmer until meat is tender.

Cut carrots into thin matchlike strips. Stir carrots and broccoli into stew mixture, cover and simmer for 10 to 15 minutes or until carrots and broccoli are crisp tender.

In a small bowl combine cold water and cornstarch, stir into stew, cook and stir until thickened and bubbly. One of our Family's favorites.