Cut beef stew meat into 1" cubes, and trim excess fat.  In large bowl, pat meat dry; add
salsa and stir well.  Cover bowl and marinate in refrigerator overnight.

In large non-stick skillet, heat olive oil.  Add beef stew meat.  Over medium heat, cook 3-5
minutes or until beef is lightly browned.  Add onion, jalapeno pepper and garlic, and sauté
10 minutes or until onion is translucent.  Add green pepper and carrot; sauté another 3
minutes.   Add beef broth, cumin seed, red pepper, corn, and salt and pepper.  Reduce heat,
cover, and simmer on very low heat for 2 hours, stirring occasionally.  Uncover.  Stir corn
starch into 1/4 cup cold water, and stir into stew.  Cook 30 minutes or until meat is
tender.   (If stew seems dry, add water and/or extra salsa; if too much liquid, add more
corn starch).

Remove from heat.  Serve hot with a splash of yogurt.
 

Nutritional Analysis:

Calories         20 % ( 404 cal)    	Vitamin D     	         0 % (   0 IU )
Protein          82 % (   42 g )    	Thiamine     	        17 % ( .25 mg )
Carbohydrate      8 % (   27 g )    	Riboflavin   		28 % ( .53 mg )
Total Fat        17 % ( 13.3 g )    	Niacin      	        32 % ( 7.4 mg )
Saturated Fat    16 % (   16 g )    	Vitamin B6   	   	34 % ( .69 mg )
Mono-Unsaturated 25 % (  6.1 g )    	Folate        		12 % (  49 mcg)
Poly-Unsaturated  4 % (  .96 g )    	Sodium       		30 % ( 745 mg )
Cholesterol      53 % ( 105 mg )    	Calcium      		14 % ( 145 mg )
Dietary Fiber    11 % ( 3.05 g )    	Magnesium    		17 % (  69 mg )
Caffeine          0 % (   0 mg )    	Potassium    		50 % (1010 mg )
Vitamin A       105 % (1049 RE )    	Iron         		31 % ( 5.8 mg )
Vitamin C	 93 % (  56 mg )	Zinc			48 % ( 7.2 mg )

Calories from  Protein:  42 %  Carbohydrate:  28 %  Fat: 30 %