Mexican Beef & Bean Stew

This is a great crockpot recipe to serve on a cold winter day. I serve it with a little grated cheese to put on top and cornbread. This will put some pep in your step!!!

• Ready In: 8 hrs 15 mins
• Serves: 6

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 3/4ounce) can  beef consomme or 1 (10 3/4ounce) can 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. Dredge the beef with the flour.
2. Heat the oil in a skillet over medium high heat and brown beef.
3. Stir often.
4. Place beef, onion, beans, corn, consome, salsa, chili powder, cumin and garlic powder in 3 1/2 quart slow cooker.
5. Cover and cook on LOW for 8-10 hours or until beef is done.
6. You may also cook it on high for 4-5 hours if you are pressed for time.