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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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Ingredients:
2 pounds beef tips, cut into 1-inch cubes |
1 (14.5 oz.) can mexicanstyle stewed tomatoes |
1 (10.5 oz.) can beef broth, undiluted |
1 (8 oz.) jar mild picante sauce |
1 (10 oz.) package frozen whole-kernel corn, thawed |
3 carrots, cut into 1/2-inch-thick pieces |
1 onion, cut into thin wedges |
2 garlic cloves, pressed |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 cup water |
1/4 cup all-purpose flour |
Directions:
1. Combine beef, tomatoes, broth, picante sauce, corn, carrots, onion, garlic, cumin and salt in a 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until meat is tender.
2. Mix water and flour in a bowl. Stir into meat mixture; cover and cook on high for 1 hour or until stew has thickened.
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