Crock Pot Texas Stew

• lbs beef caps, cut into 1 inch pieces↗2 lbs
• (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained1
• (10 1/2 ounce) can condensed beef broth, undiluted↗1
• (8 ounce) jar picante sauce, medium or (8 ounce) jar picante sauce, mild↗1
• (10 ounce) package frozen whole kernel corn↗1
• carrots, scraped and cut into 1/2 inch slices↗3
• medium onion, cut into thin wedges↗1
• garlic cloves, minced↗2
• ground cumin↗1 teaspoon
• salt↗1⁄2 teaspoon
• water↗1⁄3 cup
• all-purpose flour↗1⁄4 cup

Step-by-step instructions

1. 1

   Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.

2. 2

   Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.

3. 3

   Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.

4. 4

   Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.