Ingredients
1-1/2 pounds beef stew meat1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) beef broth2-1/2 cups fresh baby carrots (about 12 ounces)1 large tomato, chopped1 medium onion, chopped2 tablespoons taco seasoning2 garlic cloves, minced1/2 teaspoon salt2 tablespoons cornstarch2 tablespoons cold water
Preparation
In a 5- or 6-qt. slow cooker, combine the first 10 ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender.
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.
