TENDER BEEF 'N' BEAN STEW

Tender Beef 'n' Bean Stew image

"I often whip up this easy stew on days when I am juggling a lot of the kids' sports schedules," Juline Goelzer of Arroyo Grande, California says of this healthy and hearty entree. "Add a green salad and some corn bread or homemade rolls for a perfect meal."

Provided by Taste of Home

Categories Dinner

Time 8h45m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 pound 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
Shredded cheddar cheese and sour cream, optional

Steps:

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.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges