1 jar (16 ounces) picante sauce
2 medium potatoes, peeled and cut into 1/2-inch cubes
4 medium carrots, cut into 1/2-inch slices
1 large onion, chopped
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon cornstarch
1/4 cup cold water
In a large nonstick skillet coated with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until gravy is thickened.
source: Taste of Home