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
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

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 cup s water 1 medium onion, chopped 1 cup steak sauce 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper

Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until steak and potatoes are tender, 8-10 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.