"The belly rules the mind."--Spanish Proverb

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.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


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

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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