Mexican Beef & Bean Stew

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Prep:

This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!

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Ingredients [?]

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  • add   1 cup chunky salsa (I use Pace)
  • add   2 tablespoons flour
  • add   1/4 teaspoon garlic powder or 2 cloves minced garlic
  • add   2 tablespoons chili powder
  • add   1 (15 ounce) can pinto beans
  • add   1 teaspoon ground cumin
  • add   1 cup onions
  • add   1 (10 3/4 ounce) can beef consomme or beef broth
  • add   1 tablespoon vegetable oil
  • add   1 1/2 lbs beef stew meat
  • add   1 (16 ounce) can whole kernel corn

Instructions

  1. Dredge the beef with the flour.
  2. Heat the oil in a skillet over medium high heat and brown beef.
  3. Stir often.
  4. Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
  5. Cover and cook on LOW for 8-10 hours or until beef is done.
  6. You may also cook it on high for 4-5 hours if you are pressed for time.