Friday, October 14, 2011

Tender Beef and Bean Stew

I found this recipe in a magazine years ago. It's one of my favorite slow cooker recipes because you just dump it all in and you've got a one-dish meal. It's great topped with shredded cheddar and a dollop of sour cream.


1 lb. lean beef stew meat, cut into 1-inch cubes
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 can (4 oz) chopped green chilies
1 can (2.25 oz) sliced ripe olives, drained
1 cup chopped onion
2 celery ribs, chopped
1 1/2 cups frozen corn
2 Tbsp. uncooked long grain rice
1-2 Tbsp. chili powder
1/4 tsp. salt
2 tsp. beef bouillon granules, cubes, or base mixed with 1 cup hot water
1 can (8 oz) tomato sauce

In a 5 quart slow cooker, combine all ingredients except tomato sauce. Cover and cook on low for 8-9 hours or until beef is tender. Stir in tomato sauce; cover and cook 30 minutes more or until heated through.

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