KitchenMagician's Recipe

BEEF STEW - MEXICAN BEAN CAZUELA

Category: Beef Casseroles

Makes 6 servings.

1 1/2 lb. stewing beef, cut in 1 inch pieces
2 T. all-purpose flour
1 T. vegetable oil
1 c. beef broth
1 c. hot salsa
1 onion, coarsely chopped
1 15-oz. can pinto beans, rinsed and drained
2 c. whole kernel corn, canned or frozen
2 T. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder

Coat beef with flour. Heat oil in a large skillet over medium-high heat.
Add beef and cook in 2 batches until well browned, stirring often.
Stir beef, beef broth, salsa, onion, beans, corn, chili powder, cumin and garlic powder in slow cooker.
Cover and cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours), or until the beef is fork-tender.