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2 pounds sirloin tips, cut into 1-inch cubes 1 can (14.5 ounces) Mexican-style tomatoes or stewed tomatoes 1 can (10 1/2 oz) condensed beef broth, undiluted 1 cup mild picante sauce 1 1/2 cups frozen whole kernel corn, thawed, or canned 3 medium carrots, cut into 1/2-inch slices 1 medium onion, cut in quarters then sliced 2 garlic cloves, crushed and minced 1/2 tsp ground cumin 1/2 tsp salt 1/4 cup all-purpose flour 1/2 cup water PREPARATION: Combine sirloin tips, tomatoes, beef broth, picante sauce or salsa, corn, carrots, onion, garlic, cumin, and salt. Cook, covered, on HIGH setting 3 to 4 hours, or until meat is tender. Stir together flour and water. Stir flour mixture into stew mixture and cook on HIGH setting 1 hour or until thickened. |