Southwestern Stew

2 lbs. beef stew meat,cut into 1-inch cubes;2T.cooking oil;2 cups water;1-1/4 cups chopped onion;1 cup salsa;2 garlic cloves,minced;1T.dried parsley flakes;2t.beef bouillon granules;1t.ground cumin;1/2t.salt,optional;3 med.carrots,cut into 1-inch pieces;1 can(14-1/2 ounces)diced tomatoes,undrained;1-1/2 cups cut green beans(asked for frozen but I have always used canned);1-1/2 cups frozen corn;1 can(4 ounces)chopped green chilies;hot pepper sauce,optional.
In a 4-qt. dutch oven over medium heat,brown meat in oil;drain.Add the next 8 ingredients;bring to a boil.Reduce heat;cover and simmer for 1 hour.Add carrots;return to a boil.Reduce heat and simmer for 20 minutes.Add tomatoes,beans,corn and chilies;return to a boil.Reduce heat;cover and simmer for 15-20 minutes or until beef and vegetables are tender.Season with hot pepper sauce if desired.This stew is good served over rice! Yield 8 huge servings!