ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Texas Stew

Prep time 15 mins
Cook time 5 hrs
Yield 8 Servings


  • 2 pounds beef tips, cut into 1-inch cubes
  • 1 (14.5 oz.) can Mexicanstyle stewed tomatoes
  • 1 (10.5 oz.) can beef broth, undiluted
  • 1 (8 oz.) jar mild picante sauce
  • 1 (10 oz.) package frozen whole-kernel corn, thawed
  • 3 carrots, cut into 1/2-inch-thick pieces
  • 1 onion, cut into thin wedges
  • 2 garlic cloves, pressed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup all-purpose flour

How to Make It

  1. Combine beef, tomatoes, broth, picante sauce, corn, carrots, onion, garlic, cumin and salt in a 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until meat is tender.

  2. Mix water and flour in a bowl. Stir into meat mixture; cover and cook on high for 1 hour or until stew has thickened.