Click on a category to see more recipes in this category
Ingredients
1 1/2 Pounds stew beef, lean, cut in small pieces
2 Tablespoons olive oil
3 Tablespoons flour
1 1/2 Cups onion, chopped
3 Celery ribs, sliced
1 Cup carrots, julienne or thinly sliced
1 Sweet green bell pepper, chopped
1 Sweet red bell pepper, chopped
1 Teaspoon salt
1 Teaspoon Cajun seasoning
1/4 Teaspoon black pepper
2 (15 oz) Cans pinto beans, drained, rinsed
1 (10 1/2 oz) Can condensed beef broth, undiluted
2 (14 1/2 oz) Cans diced tomatoes, not drained
1 cup canned (drained) or frozen corn kernels (thawed), optional
Instructions
Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; saut�, stirring frequently, until well browned.
In a 4 to 6 quart crockpot, combine the celery, carrots, green and red bell pepper, seasonings, beans, broth, tomatoes, and the browned beef and onions. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Add corn kernels about 1 hour before serving time, if desired.
Serve with hot baked cornbread or muffins.