Crockpot Texas Stew

CROCKPOT TEXAS STEW Southern Living 2007 Prep: 10 min Cook: 5 hr Is mild picante sauce not spicey enough for you? Kick it up a notch with hot picante sauce. If you like it really hot, add chopped jalapeno. 2 lb. beef tips, cut into 1-inch cubes. 1 (14.5-oz) can Mexican-style stewed tomatoes, undrained (like Rotel) 1 (10.5-oz) can condensed beef broth, undiluted 1 (8-oz) jar mild picante sauce 1 (10-oz) package frozen whole kernal corn, thawed 3 carrots, cut into 1/2-inch pieces 2 garlic cloves, pressed 1/2 tsp. ground cumin 1/2 tsp. salt 1/4 cup all-purpose flour 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 1/2 cup water and flour. Stir into stew, cover and cook on HIGH 1 more hour until thickened. Makes 12 cups.

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