Crockpot Mexican Beef Stew

mandyinthemaking.com

Terrell Anderson

1 lb beef stew meat (1-¼-inch pieces)

2 to 3 red potatoes, cut into ¾-inch cubes

2 cups frozen corn (about 10 ounces), thawed

2 medium carrots, cut into ½-inch slices

1 medium onion, chopped

2 garlic cloves, minced

1-½ tsp dried oregano

1 tsp ground cumin

½ tsp salt OR ½ tsp Firecracker Sea Salt (Auntie Nono’s)

¼ tsp crushed red pepper flakes (optional)

2 cups beef stock

1 can (10 ounces) diced tomatoes and green chiles, undrained

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