Tender Beef 'n' Bean Stew |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I often whip up this easy stew on days when I am juggling a lot of the kids' sports schedules, Juline Goelzer of Arroyo Grande, California says of this healthy and hearty entree. Add a green salad and some corn bread or homemade rolls for a perfect meal. Ingredients:
1 pound beef stew meat, cut into 1-inch cubes |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups frozen corn |
1 cup hot water |
1 cup chopped onion |
2 celery ribs, chopped |
1 can (4 ounces) chopped green chilies |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 tablespoons uncooked long grain rice |
1 to 2 tablespoons chili powder |
2 teaspoons beef bouillon granules |
1/4 teaspoon salt |
1 can (8 ounces) tomato sauce |
shredded cheddar cheese and sour cream, optional |
Directions:
1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired. Yield: 10 servings.
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