Texas Stew

Photo: flickr user AlphaTangoBravo / Adam Baker

Ingredients

2 pounds beef tips cut in 1" pieces

1 14 1/2-oz can mexican-style stewed tomatoes undrained

1 10 1/2-oz can condensed beef broth undiluted

1 8-oz jar picante sauce

1 10-oz package frozen whole kernel corn

3 carrots - scraped cut in 1/2" slices

1 medium onion cut in thin wedges

2 cloves garlic minced

1 teaspoon ground cumin

teaspoon salt

cup water

cup all-purpose flour

Preparation

Combine first 10 ingredients in a 3- or 4-quart electric slow cooker. Cover and cook on High 5 hours or on Low 10 hours or until roast is tender.

Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker. Cook stew, uncovered, on High 15 minutes or until thickened, stirring often.

Yield: 10 cups

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Tags:

stews

beef

casserole

meats

crockpot

Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 2:06am

Creator:

Anonymous

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