Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb beef tips, cut into 1-inch cubes
- 1 (14½ oz) can Mexican-style stewed tomatoes, undrained (like rotel)
- 1 (10½ oz) can condensed beef broth, undiluted
- 1 (8 oz) jar mild picante sauce
- 1 (10 oz) package frozen whole kernel corn, thawed
- 3 carrots, cut into ½-inch pieces
- 2 garlic cloves, pressed
- ½ tsp ground cumin
- ½ tsp salt
- ¼ cup all-purpose flour
Directions
Combine first 10 ingredients in a 5-qt slow cooker.
Cover and cook on high 3 – 4 hours or until meat is tender.
Stir together ½ cup water and flour.
Stir into stew, cover and cook on high 1 more hour until thickened.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Stew Recipes
Category:Beef sirloin Recipes
Category:Tomato Recipes
Category:Beef broth Recipes
Category:Corn Recipes
Category:Salsa Recipes
Category:Carrot Recipes