May 22, 2010

Beef and Pinto Bean Stew

This is a flavorful crockpot beef stew, a delicious and hearty meal your family will enjoy.
Serve this stew with cornbread or muffins, or with crusty rolls or bread.
  • 1 1/2 pounds stew beef, lean, cut in small pieces
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1 1/2 cups chopped onion
  • 3 ribs celery, sliced
  • 1 cup carrots, julienne or thinly sliced
  • 1 sweet green bell pepper, chopped
  • 1 sweet red bell pepper, chopped
  • 1 teaspoon salt
  • 1 teaspoon Cajun seasoning
  • 1/4 teaspoon black pepper
  • 2 cans (15 oz each) pinto beans, drained, rinsed
  • 1 can (10 1/2 oz) condensed beef broth, undiluted
  • 2 cans (14.5 ounces each) diced tomatoes, not drained
  • 1 cup canned (drained) or thawed frozen corn kernels, 

Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned.

In a 4 to 6-quart slow cooker, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired.
Serve with hot baked cornbread or muffins.
Serves 6.

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