Nichole's Mexican Crockpot Beef Stew

Nichole's Mexican Crockpot Beef Stew

1 ½ lb. beef stew meat
1 large spoonful of flour
1 package beef bullion powder
1 T. minced jar garlic
1 (10 oz) can diced tomatoes & chili's (undrained)
1/2 tsp. ground cumin
1/2 tsp. chili powder
*Can use the above listed cumin & chili powder –OR- use 1 T. taco seasoning mix*
1/2 tsp. dried oregano
1/2 tsp. dried cilantro
1/2 tsp. enchilada seasoning
1 tsp. dried minced onion
1-2 c. water (or as much as you desire)
Salt & pepper to taste

(I am using semi frozen beef...I forgot to take it out of the freezer last night to thaw, so I simply let the Ziploc bag of meat soak for about 30 minutes in the sink filled with enough cool water to cover. If bag floats, simply fill a glass with water and place atop the meat to keep it submerged. This will thawed the meat out enough to allow me to pull the pieces apart and not have just one frozen mass of meat chunks.)

In a small bowl add the large spoonful of flour. (I am using a spoon that I would normally use in cooking just to give you an idea of what size spoonful I am referring to.)

Dredge meat in flour to coat, then place onto bottom of a 4-6qt. crockpot.

Add remaining ingredients on top of the meat.

Add water, adjusting amount by your desired preference.

Cover and cook on LOW 6-8 hours. Serve over cooked rice.