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Slow Cooked Bean-Beef Stew

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This stew combines healthy nutrients of beans, veggie and beef. It is easy to make and it tastes yummy.

Preparation time: 20 minutes

Cooking time: 8 hours

Servings: 10

Ingredients:

1 lb. beef stew meat, sliced into 1-inch cubes

1 cup all-purpose flour

1/8 tsp pepper

¼ tsp salt

2 tbsp canola oil

1 (16 oz.) canned kidney beans, rinsed then drained

1 (15¼ oz.) canned whole kernel corn, drained

2 medium potatoes, cut into cubes

2 celery ribs, sliced

2 small carrots, sliced

1 small onion, diced

2 (15 oz. each) canned tomato sauce

1 cup water

½ tsp ground cumin

1 envelope taco seasoning

Shredded cheddar cheese

Tortilla chips

Directions:

1. In a large plastic re-sealable bag, mix flour, pepper and salt together. Add the beef, few pieces at a time, then shake to properly coat.

2. In a large skillet, heat up oil then brown the meat in batches and then drain. Transfer browned meat to a 5 qt. slow cooker. Add the beans, potatoes, corn, carrots, onion and celery.

3. Combine tomato sauce, cumin, water and taco seasoning then whisk together. Pour this mixture into the cooker. Cover then cook on low heat setting for 8 to 10 hours or until meat becomes tender.

4. Serve with cheese and tortilla chips.