Tender Beef 'n' Bean Stew - American Homemade Recipe

Prep: 15 Minuts or less Cook: 8 to 9 hours on low. Serves: 10

Adding those kidney beans and two cans of lean beef provides an important source of protein and dietary fiber, which can help with muscle maintenance and digestive health. A variety of vegetables, including diced tomatoes, frozen corn, chopped onions, celery, and green peppers, provide essential vitamins and antioxidants. Additionally, using a slow cooker allows these ingredients to simmer in their own juices, preserving nutrients that might otherwise be lost in high-heat cooking methods.

Ingredients

1 pound lean 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

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Instructions

Shredded cheddar cheese and sour cream, optional

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.