Texas Beef Stew
 
Recipe By : 
Serving Size : 6 Preparation Time :0:00 
Categories : Beef Canned tomatoes 
Canned vegetable Carrot 
Chuck roast Corn 
Crockpot Main Dishes 
Potato Rotel 
Salsa 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
2 lb.  Beef Chuck -- cut into 1" cubes
14 oz.  Mexican-style Stewed Tomatoes
10 oz.  Beef Broth
1 cup  Mild Picante Sauce
12 oz.  Canned Corn -- drained
1 cup  Carrots -- cut into 1/2" pieces
2 cup  Potatoes -- peeled and cubed
1 medium  Onion -- cut into thin wedges
1/2 tsp  Salt
1/2 tsp  Ground Cumin
2 clove  Garlic -- minced
1/2 cup  Flour
1/2 cup  Water
 
In a 5-quart slow-cooker, combine all ingredients except flour and water. 
Cover and cook on LOW 8 to 10 hours until meat is tender. 
Stir together flour and water until smooth. Stir into stew, cover and cook 30 
minutes or until thickened. 
 
Description: "Crockpot beef, tomatoes, corn, carrots, potatoes, and onions" 
Source: "Ozark Electric Membership Corporation" 
 
- - - - - - - - - - - - - - - - - - - 
 
  per Serving (excluding unknown items): 491 Calories; 24g Fat (44.6% calories
  from fat); 31g Protein; 37g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol;
  1113mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 2
1/2   fat
 
Meg 
 
 
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(ID: 81056) Mirror: rec.food.recipes: Thu, Jul 25, 2002


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