1	lb.	beef stew meat, cut into 1/2 inch cubes
14	oz.	beef stock
2	c.	water
1	lb.	Mexican style frozen vegetables
14	oz.	Mexican style chunky tomato sauce
1	lb.	canned pinto beans, rinsed and drained
2	tsp.	ground cumin
1	lb.	canned black beans, rinsed and drained
1/4	tsp.	seasoned salt
1/4	tsp.	garlic pepper
1/2	c.	sour cream

Combine first 7 ingredients in an electric slow cooker on low heat.  Cover and cook 8 to 81/2 hours, or until beef is tender.  Increase heat to high.  Stir in remaining ingredients, except sour cream.  Cover and heat another 10-20 minutes until hot.  Serve with a dollop of sour cream.