Texas Stew
By: Anonymous
Published: Sunday, February 14, 2010 - 2:06am

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

1 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. 2 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. 3 Yield: 10 cups