2-1/2 pounds cubed beef

4 medium carrots, 1/2” pieces

2 medium potatoes, ½” pieces

1 medium onion, chopped

1-16 oz jar salsa

½ c water

1 tsp salt

1 tsp chili powder

¼ tsp ground cumin

1-6-oz can small pitted ripe olives, drained

1 tsp cornstarch

½ c water

1.  Combine all ingredients, except olives, cornstarch and ½ c water, in slow cooking pot.  Stir well to blend. Cook Time: 6-8 hours at #2-1/2 or 3-4 hours at #5.  Cover and cook at recommended setting for desired time until meat and vegetables are tender.

2.   Increase heat to setting #5.  Add olives. Combine cornstarch and water.  Stir slowly into stew mixture.  Cover and continue heating for 15 minutes.  Reduce heat to #2 for serving.