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Crockpot Beef and Pinto Bean Stew

From Diana Rattray,Your Guide to Southern U.S. Cuisine.

This is a flavorful crockpot beef stew, a delicious and hearty meal your family will enjoy. Serve this stew with cornbread or muffins, or with crusty rolls or bread.

1 1/2 pounds stew beef, lean, cut in small pieces
2 tablespoons olive oil
3 tablespoons flour
1 1/2 cups chopped onion
3 ribs celery, 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 cans (15 oz each) pinto beans, drained, rinsed
1 can (10 1/2 oz) condensed beef broth, undiluted
2 cans (14.5 ounces each) diced tomatoes, not drained
1 cup canned (drained) or thawed frozen corn kernels, optional

Toss the beef with flour. In a large skillet, heat oil over medium-high heat. Add beef and onion; sauté, stirring frequently, until well browned.

In a 4 to 6-quart slow cooker, 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.

Serves 6.


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