Mexican Beef & Bean Stew

Family-favorite flavors, simmered effortlessly in the slow-cooker, make
tonight's supper a winner.

Mexican Beef & Bean Stew
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: About 8 hr.

1 1/2 lb. beef for stew, cut into 1" pieces
2 tbsp. all-purpose flour
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's(R) Beef Consommé
1 cup Pace(R) Chunky Salsa
1 cup coarsely chopped onion
1 can (about 15 oz.) pinto beans, drained
1 can (about 16 oz.) whole kernel corn, drained
2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder OR 2 cloves garlic, minced

Directions:
 COAT beef with flour. Heat oil in skillet. Add beef and cook until browned.
 PLACE beef, consommé, salsa, onion, beans, corn, chili powder, cumin
and garlic powder in 3 1/2-qt. slow cooker.
 COVER and cook on LOW 8 to 10 hr.* or until done. Serves 6.
 TIP: *Or on HIGH 4 to 5 hr.

Kitchen Clip:
Leftovers? The flavors only get better overnight.
Received on Mon May 15 14:00:35 2006