CROCK POT SPICY BEEF AND POTATOES
2 lb. stew beef
1 - 14 1/2 oz. can of Italian stewed tomatoes
1/2 cup red wine
1 - 2lb. bag of baby potatoes
3 cloves garlic minced
1 teaspoon each of oregano, cumin and chili powder
1/2 cup BBQ sauce
1/4 cups salsa
2 cups frozen corn
l teaspoon salt
1/8 teaspoon pepper
2 Tablespoons flour or cornstarch
2 lb. stew beef
1 - 14 1/2 oz. can of Italian stewed tomatoes
1/2 cup red wine
1 - 2lb. bag of baby potatoes
3 cloves garlic minced
1 teaspoon each of oregano, cumin and chili powder
1/2 cup BBQ sauce
1/4 cups salsa
2 cups frozen corn
l teaspoon salt
1/8 teaspoon pepper
2 Tablespoons flour or cornstarch
Mix salt/pepper/flour with beef and brown beef in 1 Tablespoon of oil in skillet. When browned on all sides, remove from pan and set aside. Place baby potatoes in the bottom of the crackpot. Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours. Add corn during the last hour. If it is too thin, thicken with cornstarch and water mixture
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