Mexican Crockpot Beef Stew

3 lbs beef stew meat
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic minced
1 cup chopped onion
3 Tbs flour
1/2 tsp cumin
1/2 tsp oregeno
1 tsp chili powder
1/4 cup water
1 diced bell pepper
Salt and peper to taste

Place stew meat, 1/4 cup water, salt and pepper in crockpot. Turn heat to high and let simmer for 1 1/2 hours.

Drain juice from the Rotel tomatoes into measuring cup. Add Rotel, garlic and onions to crock pot. Stir and let simmer on high for 30 minutes.

Add cumin, oregeno, and chili powder to crock pot and stir.

Blend the Rotel juice and enough water to equal 1 1/2 cups liquid. Add flour to the liquid and stir into meat/veggie mixture. Let cook on LOW for 3-4 hours until sauce is nice and thick. (If you like runnier gravy three hours is good.) Serve with warm flour tortillas.

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