Winter Stew

Yield: 6 servings

Ingredients:
  • 2  pounds  beef tips, cut into 1-inch cubes
  • 1  (14 1/2-ounce) can Mexican- tyle 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
Directions:
  1. Combine first 10 ingredients in a 5-quart slow cooker.
  2. Cook, covered, on HIGH 3 to 4 hours or until meat is tender.
  3. Stir together 1/2 cup water and flour. Stir into meat mixture; cover and cook on HIGH 1 hour or until thickened.

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