Texas Stew

Source: Angela Lowry, GFCF Recipes, yahoo groups

2 lbs beef tips, cut into 1-inch cubes

1 can (14 1/2 oz) Mexican-style stewed tomatoes

1 can (10 1/2 oz) gluten free condensed beef broth, undiluted

1 jar (8 oz) mild picante sauce

10 oz frozen whole kernel corn, thawed or canned beans

3 carrots, cut into 1/2-inch pieces

1 onion, cut into thin wedges

2 garlic cloves, pressed

1/2 tsp ground cumin

1/2 tsp salt

2 T arrowroot

1/2 cup water

Combine first 10 ingredients in a large slow cooker. Cook, covered, on high setting 3 to 4 hours or until meat is tender. Stir together arrowroot and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.