Texas Stew

Texas Stew
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon salt
  • ¼ cup all-purpose flour
  • 1 (10.5 oz.) can beef broth, undiluted
  • 3 carrots, cut into 1/2-inch-thick pieces
  • 1 (8 oz.) jar mild picante sauce
  • 1 (10 oz.) package frozen whole-kernel corn, thawed
  • 1 (8 oz.) jar mild picante sauce
  • + 17 more ingredients
    • 1 (14.5 oz.) can Mexicanstyle stewed tomatoes
    • 1 (14.5 oz.) can Mexicanstyle stewed tomatoes
    • 2 pounds beef tips, cut into 1-inch cubes
    • 1 onion, cut into thin wedges
    • 2 garlic cloves, pressed
    • ½ cup water
    • 2 pounds beef tips, cut into 1-inch cubes
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ cup all-purpose flour
    • 1 (10.5 oz.) can beef broth, undiluted
    • 1 onion, cut into thin wedges
    • 3 carrots, cut into 1/2-inch-thick pieces
    • 2 garlic cloves, pressed
    • 1 (10 oz.) package frozen whole-kernel corn, thawed
    • ½ teaspoon ground cumin
    • ½ cup water

Combine beef, tomatoes, broth, picante sauce, corn, carrots, onion, garlic, cumin and salt in a 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until meat is tender. Mix water and flour in a bowl. Stir into meat mixture; cover and cook on high for 1 hour or until stew has thickened.

View full recipe at My Recipes

Comments

Variations on Texas Stew

  • Texas Stew
    • 1/2 teaspoon salt
    • 1/2 cup water
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon ground cumin
    • 1 (8-ounce) jar mild picante sauce
    • +6 other ingredients


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