Texas Stew slow cooker

By á-14223

Southern Living

OCTOBER 1997

Ingredients

• 2 pounds beef tips, cut into 1-inch cubes
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (10 1/2-ounce) can beef broth, undiluted
• 1 (8-ounce) jar mild picante sauce
• 1 (10-ounce) package 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
• 1/2 cup water
• 1/4 cup all-purpose flour

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Combine first 10 ingredients in a 5-quart slow cooker.

Cook, covered, on HIGH 3 to 4 hours or until meat is tender.

Stir together 1/2 cup water and flour. Stir into meat mixture; cover and cook on HIGH 1 hour or until thickened.