Crock Pot Texas Stew - cooking recipe

Ingredients

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

Preparation

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