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Post by JJ Judkins on Oct 14, 2007 20:32:32 GMT -6
Tender Beef N' Bean Stew
Wonderful dish!
Source: Taste of Homes: Quick Cooking 2006 cookbook
Serves: 10
1 pound lean beef stew meat, cut into 1-inch cubes 2 16-ounce cans kidney beans, rinsed and drained 1 14 1/2-ounce can diced tomatoes, undrained 1 1/2 cups frozen corn 1 cup hot water 1 cup chopped onions 2 celery ribs, chopped 1 2 1/4-ounce can sliced ripe olives, drained 2 tablespoons uncooked long grain rice 1 - 2 tablespoons chili powder 2 teaspoons beef bouillon granules 1/4 teaspoon salt 1 8-ounce can tomato sauce Shredded cheddar cheese and sour cream, optional
In a 5-qt slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with cheese and sour cream if desired.
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