Crock Pot Texas Stew

• 2 lbs beef caps, cut into 1 inch pieces
• 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
• 1 (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
• 3 carrots, scraped and cut into 1/2 inch slices
• 1 medium onion, cut into thin wedges
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/3 cup water
• 1/4 cup all-purpose flour

1. Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
2. Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
3. Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
4. Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.

beef caps, tomatoes, condensed beef broth, picante sauce, kernel corn, carrots, onion, garlic, ground cumin, salt, water, flour

Taken from www.food.com/recipe/crock-pot-texas-stew-100624 (may not work)