Crockpot recipes |
Texas Stew |
2 pounds beef tips -- cut 1" cubes 1 can Mexican-style stewed tomatoes - (14 1/2 oz) 1 can condensed beef broth - (10 1/2 oz) -- undiluted 1 jar mild picante sauce - (8 oz) 10 ounces frozen whole kernel corn -- thawed 3 carrots -- cut 1/2" pieces 1 onion -- cut 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 |
Combine first 10 ingredients in a large slow cooker. Cook, covered, on HIGH setting 3 to 4 hours or until meat is tender. Stir together flour and water. Stir into meat mixture and cook on HIGH setting 1 hour or until thickened. |