Categories: Stews, chili, chowder

Ingredients

• 1 1/2 Lb. beef stew meat
• 1 1/2 Lbs. potatoes (about 3 medium), peeled and cut into 1 inch cubes
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 can (14 1/2 oz.) beef broth
• 2 1/2 cups fresh baby carrots (about 12 oz.)
• 1 large tomato, chopped
• 1 medium onion, chopped
• 2 Tbsp. taco seasoning
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water

Directions

1. In a 5-or 6- quart slow cooker, combine the first 10 ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender.

2. In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.

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