Slow Cooked Mexican Beef Soup Recipe

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes2 cups frozen corn (about 10 ounces), thawed2 medium carrots, cut into 1/2-inch slices1 medium onion, chopped2 garlic cloves, minced1-1/2 teaspoons dried oregano1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes2 cups beef stock1 can (10 ounces) diced tomatoes and green chiles, undrainedOptional: Sour cream and tortilla chips

Preparation

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.