2 cups water

1 jar (16 ounces) Pace® Chunky Salsa 

1 tablespoon chopped fresh cilantro leaves

1 teaspoon ground cumin

1 large onion, chopped (about 1 cup)

1 cup frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 pound beef for stew, cut into 1/2-inch pieces

• Mix the water, salsa, cilantro, cumin, onion, corn, beans and beef in a 3 1/2- to 6-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.