Mexican Beef Stew - south of the border favorite!

2 pounds beef stew meat

¼ cup flour

1 teaspoon seasoned salt

¼ teaspoon black pepper

¼ cup oil

1 (14 ½ oz.) can beef broth

1 (14 ½ oz.) stewed tomatoes

2 (8 oz.) cans tomato sauce

1 crushed large garlic clove

1 teaspoon oregano leaves

1 teaspoon salt

1 teaspoon cumin

3 large carrots

2 ears corn

1 (15 oz.) can garbanzo beans and liquid

1. Combine flour, seasoned salt and pepper.
2. Coat meat with flour mixture. Brown in oil in Dutch oven.
3. Add beef broth, stewed tomatoes, tomato sauce. Garlic, oregano, salt and cumin.
4. Cut onion into 8 wedges and add to stew.
5. Heat to boiling
6. Reduce heat and boil gently 1 ½ hours or until meat is almost tender.
7. Cut carrots and corn into 1 inch pieces. Add carrots, corn and garbanzo beans to stew.
8. Boil gently covered 30 minutes or until meat and vegetables are tender.
9. Serve with warm flour tortillas.