Texas Stew (Recipe From The Week 5/11/09)

TEXAS STEW
Makes 6 Servings Prep:20 min Bake: 5 hours
2 lbs. beef stew meat (cut into 2 inch cubes)
1 (14 1/2oz) can diced tomatoes with zesty mild green chiles
1 (10 1/2oz) can condensed beef broth, undiluted
1 (10oz) package frozen whole kernel corn, thawed
1 cup of jar mild picante sauce
3 carrots, cut into 1/2 inch pieces
1 onion, cut into thin wedges
2 garlic cloves, pressed
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 cup all-purpose flour
Tortilla chips
Garnish: (jalapeno peppers)
1. Stir together first 10 ingredients in a 5qt. slow cooker.
2. Cover and cook on HIGH 3 to 4 hours or until meat is tender.
3. Stir together flour and 1/2 cup of water in a small bowl. Stir into meat mixture; cover and cook on HIGH 1 hour or until thickened.
Serve with tortilla chips. Garnish, if desired.