Texas Stew

I modified this just a bit, but it wasn't too far from the original!  

Texas Stew

Adapted from Southern Living Easy Weeknight Favorites

2 lbs beef tips, cut into 1 in pieces (I used 1 1/2 lbs stew meat)

1 (14 1/2 oz) can Mexican-style stewed tomatoes (I used one can of regular Rotel)

1 (10 1/2 oz) can of condensed beef broth, undiluted (I used one reg box of beef broth)

1 (8 oz) jar medium or mild picante sauce

1 (10 oz) package of frozen corn

3 carrots, scraped and cut into 1/2 inch slices

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp salt

1/3 c water

1/4 c all-purpose flour

*2 med potatoes, cubed

Combine first 10 ingredients in slow cooker. Cover and cook on high for 5 hours, or low for 10 hours until meat is tender. *I added the two cubed potatoes the last hour of cooking. 

Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker. Cook stew, uncovered, on high for 15 minutes or until thickened, stirring often. Yield: 10 cups.