Texas Beef Stew - cooking recipe

Ingredients

2 lbs beef caps, cut into 1 inch cubes
1 (14 ounce) can Mexican-style stewed tomatoes
1 (10 1/2 ounce) can condensed beef broth, undiluted
1 (8 ounce) jar mild picante sauce
10 ounces frozen whole kernel corn, thawed
3 carrots, cut into 1/2 inch pieces
1 onion, cut into thin wedges
2 garlic cloves, pressed
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 cup water

Preparation

Combine first 10 ingredients in a large slow cooker.
Cook, covered, on high for 3 or 4 hours or until meat is tender.
Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.