Tender Beef 'n' Bean Stew Recipe

Photo by: Taste of Home

• 10 Servings
• Prep: 15 min. Cook: 8-1/2 hours

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1-1/2 cups frozen corn
• 1 cup hot water
• 1 cup chopped onion
• 2 celery ribs, chopped
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons uncooked long grain rice
• 1 to 2 tablespoons chili powder
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon salt
• 1 can (8 ounces) tomato sauce
• Shredded cheddar cheese and sour cream, optional

Directions

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired. Yield: 10 servings.

Nutritional Analysis: 1 cup (prepared with reduced sodium beef bouillon and calculated without cheese and sour cream) equals 209 calories, 4 g fat (1 g saturated fat), 28 mg cholesterol, 558 mg sodium, 28 g carbohydrate, 7 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat.

Tender Beef 'n' Bean Stew published in

Quick Cooking

March/April 2005, p23