Lunch: Mexican Beef & Bean Stew Recipe

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
2 medium potatoes, cubed
2 small carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup water
1 envelope taco seasoning
1/2 teaspoon ground cumin
Tortilla chips and shredded cheddar cheese

Instructions

Combine the flour, salt and pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.
Brown meat in batches in oil in a large skillet; drain. Transfer to a 5-qt. slow cooker. Add the beans, corn, potatoes, carrots, celery and onion.
Whisk the tomato sauce, water, taco seasoning and cumin; pour over top. Cover and cook on low for 8-10 hours or until meat is tender. Serve with tortilla chips and cheese.

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