•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, optional
Instructions
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.
Originally Submitted
2/16/2012
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