Mexican Stew

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

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.

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