Mexican Beef & Bean Stew

Try this deliciously different stew that slow-cooks to tenderness while
you enjoy your day!

Mexican Beef & Bean Stew
from Campbell's Kitchen

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

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

Directions:
Coat the beef with the flour. Heat the oil in a 12-inch skillet over
medium-high heat. Add the beef in 2 batches and cook until it's
well browned, stirring often.
Stir the beef, consommé, salsa, onion, beans, corn, chili powder,
cumin and garlic powder in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is
fork-tender.
*Or on HIGH for 4 to 5 hours. Serves 6.

Kitchen Clip:
Serve with a crisp green salad and some store bought cornbread.
Received on Tue Feb 24 21:01:48 2009