Servings: 10 servings (3-3/4 quarts).
1 cup steak sauce, divided 1 carton (32 ounces) beef broth 1-1/2 pounds red potatoes, cubed 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces 1 package (16 ounces) frozen vegetables of your choice, thawed 2 cups water 1 medium onion, chopped 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
