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

Trim separable fat from meat. Cut meat into 3/4-inch cubes. Spray a large saucepan with nonstick spray coating. Heat saucepan. Add meat, onion and garlic; cook until meat is brown and onion is tender. Drain off fat.

Stir in undrained tomatoes, broth, chili powder, cumin, basil, and 2 cups water. Bring to boiling. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.

Cut carrots into thin match-like strips. Stir carrots and broccoli into meat mixture. Cover and simmer 10-15 minutes more or until crisp-tender. Stir together cornstarch and 2 tablespoons cold water. Stir in stew. Cook and stir until bubbly; cook and stir for 2 minutes more. Makes 4 servings.