Ingredients:
- 2 lb. stew beef
- 1/2 cup flour seasoned with salt and pepper
- 1 tablespoon vegetable oil
- 1 (14 1/2 oz.) can of Italian stewed tomatoes
- 1/2 cup red wine
- 1 to 2 pounds potatoes, cut in large chunks
- 3 cloves garlic minced
- 1 tsp each of oregano, cumin and chili powder
- 1/2 c. BBQ sauce
- 1/4 c. salsa
- 2 c. frozen corn
- l tsp. salt
- 1/8 tsp pepper
- 2 Tb. flour or cornstarch mixed with a little cold water, optional
Preparation:
Combine salt, pepper, and flour; toss with beef and brown beef in 1 Tbsp. of oil in skillet. When browned on all sides, remove from pan and set aside. Place potatoes in the bottom of the slow cooker. Combine all ingredients except corn and cook on LOW for 7 to 9 hours, or HIGH for 3 1/2 to 4 1/2 hours, Add corn during the last hour. If it is too thin, thicken with cornstarch and water mixture.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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