slow-cooked mexican beef soup

Ingredients

• 1 pound boneless beef top round steak
• 1 medium potato, cut into small cubes
• 1 cup frozen corn, thawed
• 1 medium carrot, cut into 1/2 inch slices
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 cups beef stock
• 1 can diced tomatoes and green chiles, undrained (10 oz)