Ingredients:
2 pounds beef stew meat,
cut into 1-inch cubes
2 medium onions, chopped
2 tablespoons vegetable oil
1 can (15-ounces) pinto beans,
rinsed and drained
1 can (14-1/2-ounces) diced
tomatoes, undrained
2 cans (4-ounces each) chopped
green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar or Monterey
Jack cheese, optional
Directions:
In a skillet, brown beef and onions in oil; drain. Transfer to a 5-quart slow cooker. Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt and pepper; pour over beef.
Cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired.
Yields: 8 servings
2 pounds beef stew meat,
cut into 1-inch cubes
2 medium onions, chopped
2 tablespoons vegetable oil
1 can (15-ounces) pinto beans,
rinsed and drained
1 can (14-1/2-ounces) diced
tomatoes, undrained
2 cans (4-ounces each) chopped
green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
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1/4 teaspoon pepper
Shredded cheddar or Monterey
Jack cheese, optional
Directions:
In a skillet, brown beef and onions in oil; drain. Transfer to a 5-quart slow cooker. Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt and pepper; pour over beef.
Cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired.
Yields: 8 servings