2 Pounds beef roast, cut into 1 inch cubes
1 14.5 Ounce Can Mexican style stewed tomatoes
2 Beef bouillon cubes and 2 cups water
1-8 Ounce jar picante sauce
1-10 Ounce Package frozen whole kernel corn, thawed
3 Carrots cut into ½ inch thick pieces
1 Onion, cut into thin wedges
3 Garlic cloves, mashed
3/4 Teaspoon ground cumin
1/2 Teaspoon salt
1/2 Cup water
1/4 Cup all- purpose flour
Combine beef, tomatoes, broth, picante sauce, corn, carrots, onion, garlic, cumin and salt in a 4 quart slow cooker. Cover and cook on high for 6 hours or until meat is tender. Mix water and flour in a bowl. Stir into meat mixture; cover and cook on high for 1 hour or until stew has thickened.
Pairs Well With
Try using tri-tip steak and cooking low and slow to tenderize the meat.
$$$Cost per Serving: $0.93, Recipe Cost $7.44