Slow Cooked Texas Stew

2 lbs. beef tips, cut into 1-inch cubes
1 can Mexican-style stewed tomatoes (14 1/2 oz.)
1 can condensed beef broth, undiluted (10 1/2 oz.)
1 jar mild picante sauce (8 oz.)
10 oz. frozen whole kernel corn, thawed
3 carrots, cut into 1/2-inch pieces
1 onion, cut into thin wedges

2 cloves garlic, pressed
1/2 tsp. cumin
1/2 tsp. salt
1/4 c. all-purpose flour
1/2 c. 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.

Serves 6

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