Southwestern Beef and Potato Stew

I found this recipe in a Taste of Home magazine years ago and it's become a family favorite! 

Cold weather comfort food!
Yep...that's what this stew is.

I like to serve it over a couple of mini sweet cornbread muffins!
Tonight...I served it with grilled cheese sandwiches...
made with homemade bread of course!

 Southwestern Beef and Potato Stew

6 servings (but easily doubled)

2 pounds lean ground beef

1 large onion, chopped 

1 cup water, divided 

1 28 oz can diced tomatoes, undrained 

1 16 oz package frozen corn 

3 medium potatoes, peeled and cubed 

1 cup salsa 

1 teaspoon salt, optional 

1 teaspoon ground cumin 

1/2 teaspoon garlic powder

1/2 teaspoon pepper 

2 tablespoons all-purpose flour

In a Dutch oven or large kettle, cook beef and 

onion over medium heat until meat is no longer pink; drain.

Add 3/4 cup water, vegetables, salsa, salt if desired, 

cumin, garlic powder and pepper. 

Bring to a boil, then reduce heat. 

Cover and simmer for 1-1/2 hours.

 Combine flour and remaining water until smooth; gradually stir into stew.

Bring to a boil; cook and stir for 2 minutes or until thickened.