Ingredients Jump to Instructions ↓

  1. 2 pounds beef stew meat, cut into 1-inch cubes

  2. 1 jar (16 ounces) picante sauce

  3. 2 medium potatoes, peeled and cut into 1/2-inch cubes

  4. 4 medium carrots, cut into 1/2-inch slices

  5. 1 large onion, chopped

  6. 1 teaspoon chili powder

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground cumin

  9. 1 tablespoon cornstarch

  10. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet coated with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until gravy is thickened. Yield: 7 servings.


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