Slow Cooker Tex Mex Beef Stew - cooking recipe

Ingredients

2 lb. beef for stew, cut in 1-inch cubes
1 (16 oz.) can whole tomatoes
3 or 4 carrots, cut in 1-inch pieces
2 onions, quartered
1 pkg. chili seasoning mix
1 Tbsp. flour
1 can kidney beans, drained
1 green pepper, cut into strips
1 (15 oz.) can whole potatoes

Preparation

Break up tomatoes and drain, reserve liquid.
Place carrots and onions in slow cooker; arrange beef cubes on top of vegetables.
Combine chili seasoning mix and flour with tomato liquid.
Pour over meat.
Cover tightly and cook on high for 3 1/2 hours.
Add tomatoes, kidney beans and green pepper and continue cooking, covered, for 30 minutes longer.
Serves 6 to 8.