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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 4 |
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Here's a great make-ahead recipe that will offer a warm welcome after a long day. Ingredients:
2 lbs beef caps, cut into 1 inch pieces |
1 (14 1/2 ounce) can mexican-style stewed tomatoes, undrained |
1 (10 1/2 ounce) can condensed beef broth, undiluted |
1 (8 ounce) jar picante sauce, medium or 1 (8 ounce) jar picante sauce, mild |
1 (10 ounce) package frozen whole kernel corn |
3 carrots, scraped and cut into 1/2 inch slices |
1 medium onion, cut into thin wedges |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/3 cup water |
1/4 cup all-purpose flour |
Directions:
1. Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
2. Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
3. Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
4. Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.
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