Mexican Beef & Bean Stew

Ingredients

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

Directions

1. 1

   Dredge the beef with the flour.

2. 2

   Heat the oil in a skillet over medium high heat and brown beef.

3. 3

   Stir often.

4. 4

   Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.

5. 5

   Cover and cook on LOW for 8-10 hours or until beef is done.

6. 6

   You may also cook it on high for 4-5 hours if you are pressed for time.