Crockpot Texas Stew

Is mild picante sauce not spicy enough for you? Kick it up a notch with hot picante sauce. If you like it really hot, add chopped jalapeño.
 * Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007
 * Prep: 10 minutes | Cook: 5 hr
 * Makes 12 cups

Ingredients

 * 2 lb beef tips, cut into 1-inch cubes
 * 1 (14½ oz) can Mexican-style stewed tomatoes, undrained (like rotel)
 * 1 (10½ oz) can condensed beef broth, undiluted
 * 1 (8 oz) jar mild picante sauce
 * 1 (10 oz) package frozen whole kernel corn, thawed
 * 3 carrots, cut into ½-inch pieces
 * 2 garlic cloves, pressed
 * ½ tsp ground cumin
 * ½ tsp salt
 * ¼ cup all-purpose flour

Directions

 * 1) Combine first 10 ingredients in a 5-qt slow cooker.
 * 2) Cover and cook on high 3 – 4 hours or until meat is tender.
 * 3) Stir together ½ cup water and flour.
 * 4) Stir into stew, cover and cook on high 1 more hour until thickened.