southwestern-style beef stew

Ingredients

• 2 pounds beef chuck roast, cut into 1 1/2 inch pieces
• 1 large onion, diced
• 2 garlic coves, minced
• 1 1/2 cups beef broth
• 1/3 tablespoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 carrots, sliced
• 1 1/2 cans rotel diced tomatoes and green chilies
• 1 can 14.5 oz. can whole kernel corn, drained (can use frozen corn)
• 3 zucchini squash, diced
• 1 can 14.5 oz. diced tomatoes (optional)