Tex-Mex Stew

Tex-Mex Stew 1 lb stew meat 3 large potatoes, chopped 3 carrots, sliced 1 onion, chopped 1 tomato, chopped 1/2 cup frozen corn kernels 1 can (14 oz) beef broth 1 can (14 oz) diced tomatoes 1/2 cup water 1 pkg taco seasoning 1/2 tsp salt Cornstarch slurry -- 1 tbsp corn starch and 2-3 tbsp water Combine all ingredients, except for the slurry in a crock pot. Cover and cook on high for 4-6 hours or on low for 6-8. 20 minutes before the end of the cooking time, add the corn starch slurry, stir well and replace lid for the remaining cooking time.