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Mexican Beef and Bean Stew Recipe

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This recipe for Mexican Beef and Bean Stew, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. beef for stew, cut in 1-in. pieces
10 3/4 oz. Campbell's Beef Consomme
2 T. flour
1 T. vegetable oil
1 c. Pace Chunky Salsa
1 c. coarsely chopped onion
15 oz. pinto beans, drained
16 oz. whole kernel corn, drained
2 T. chili powder
1 t. ground cumin
1/2 t. garlic powder OR 2 cloves garlic, minced
Directions:
Directions:
Coat beef with flour. Heat oil in skillet. Add beef and cook until browned. Place beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3 1/2-qt. slow cooker. Cover and cook on low 8-10 hours or until done.

 

 

 

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