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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Recipe from About Southern U.S. Cuisine at . We like any type of stew and this one is very good. Ingredients:
2 lbs beef caps, cut into 1 inch cubes |
1 (14 ounce) can mexican-style stewed tomatoes |
1 (10 1/2 ounce) can condensed beef broth, undiluted |
1 (8 ounce) jar mild picante sauce |
10 ounces frozen whole kernel corn, thawed |
3 carrots, cut into 1/2 inch pieces |
1 onion, cut into thin wedges |
2 garlic cloves, pressed |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 cup all-purpose flour |
1/2 cup water |
Directions:
1. Combine first 10 ingredients in a large slow cooker.
2. Cook, covered, on high for 3 or 4 hours or until meat is tender.
3. Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.
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